Roasted Garlic Mustard
- Active Time 5m
- Total Time 1h 5m
Yields 2 1/4 cups. (Serves 18)
Use a prepared mustard that’s not too assertive so that the flavor of the garlic comes through.
- 6 heads garlic, any loose papery skin removed
- Olive oil
- 2 tablespoons sherry vinegar
- 3 tablespoons honey
- 1 1/2 cups whole-grain Dijon mustard
- 1 tablespoon minced fresh thyme
- Salt and freshly ground black pepper
Heat the oven to 400 degrees F. Cut off the top third of each garlic head to expose the cloves. Coat the cut sides with a little olive oil, wrap the heads loosely in foil, set on a baking sheet and roast until soft, about 1 hour. Squeeze the garlic pulp into a medium bowl (you should have about 3/4 cup). Whisk in the vinegar, honey, and mustard until smooth. Stir in the thyme and season to taste with salt and pepper; refrigerate, in jars for up to a month.
Serving Size = 2 tablespoons
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
52 calories; 3g total fat; 0mg cholesterol; 506mg sodium; 7g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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