Roasted Garlic Whole Grain Mustard
Submitted by happyzhangbo
Roasted garlic whole grain mustard steeps yellow and black mustard seeds in apple cider vinegar overnight, then blends with a head of mellow roasted garlic and maple syrup. A homemade condiment worth jarring as a gift.
YIELD
20 servingsPREP
15 minCOOK
1 minREADY
8 hrsRoasted garlic whole grain mustard is the homemade condiment that makes store-bought feel boring. Yellow and black mustard seeds soak overnight in apple cider vinegar and water, softening and mellowing so the final blend lands somewhere between German coarse mustard and a French moutarde à l’ancienne. Roasting a whole head of garlic until the cloves turn sweet and jammy adds a savory backbone, while a glug of maple syrup balances the vinegar bite without turning the jar into honey mustard.
The texture is what sells it: half the seeds stay whole for pop and pressure, the rest get coarsely chopped in the blender to create that grainy, rustic look. Age it in the fridge for a week before eating and the harshness mellows into something round and complex. Spoon it over ham, spread on a turkey sandwich, whisk it into vinaigrette, or jar it up with a ribbon for holiday gift-giving.
Chef Tips
- Soak the mustard seeds a full 12 hours if you can. Undersoaked seeds stay hard and bitter, even after blending.
- Pulse, don’t puree. You want pebbled texture, not smooth yellow paste. Three or four short pulses usually does it.
- Let the finished mustard rest in the fridge at least one week before serving. Fresh-blended mustard tastes fierce and harsh; time softens it.
Variations
- Stir in a tablespoon of chopped fresh tarragon or dill right before jarring for an herbaceous mustard.
- Swap maple syrup for honey for a classic honey-mustard slant.
- Add a roasted seeded jalapeño to the blender for a spicy, smoky variation.
Ingredients
Directions
Mix yellow and black mustard seeds, vinegar and 1⅓ cups water in a large bowl, cover and let stand at room temperature until the liquid is mostly absorbed, at least 6 hours (or up to 24 hours).
About an hour before you get ready to make mustard, preheat oven to 400°F.
Rub off the excess papery skin from garlic without separating the cloves.
Slice the tip off the head, exposing the cloves.
Put the garlic on a piece of foil, drizzle with oil and wrap into a package.
Arrange the package directly on the oven rack and roast until the garlic is very soft, 50 to 60 minutes.
When the garlic is cool enough to handle, squeeze half of the cloves out of their skins into a blender.
Add half of the mustard seed mixture and pulse, stopping to scrape down the sides as necessary and adding water by the tablespoon as needed to facilitate the blending, until some of the seeds are coarsely chopped and the mixture looks like grainy mustard.
Transfer to a large bowl.
Repeat with the remaining roasted garlic and mustard mixture and add to the bowl.
Mix in maple syrup and salt and stir well.
Transfer the mustard into airtight containers and refrigerate until ready to use.
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