Spicy Mustard Emulsion for Sashimi (or Ham & Cheese Sandwiches)

This would make a tasty, spicy everyday mustard, as well.

1/2 cup white wine

1 Tbsp honey

2 tsp salt

1 tsp coriander seed

1 tsp horseradish powder

1/2 tsp sichuan peppercorns

1 pod star anise

3 eggs, poached (or nuked together for 1 minute)

1 1/4 cups grapeseed oil

1 cup mustard oil (Laxmi brand)

- reduce the first seven ingredients together over medium heat to 3 Tbsp - about 6 minutes in a small saucepan; strain

- in a blender puree eggs and wine reduction

- with the motor running, drizzle in grapeseed oil

- repeat process with 1/2 the mustard oil

- remove to a mixing bowl and whisk in remaining mustard oil

- use sparingly