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Roasted Garlic Mustard

Source: Fine Cooking - Issue No. 30
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Active Time:  5 Minutes
Total Time:  1 Hour 5 Minutes
  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
Roasted Garlic Mustard Recipe at
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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 2 1/4 cups. (Serves 18)
Calories: 52
Fat. Total: 3g
Protein: 2g
Carbohydrates, Total: 7g
Sodium: 506mg
% Cal. from Fat: 52%
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