Roasted Garlic Mustard
Food & Wine
Roasted Garlic Mustard
Food & Wine
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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 tablespoons fresh thyme salt and freshly ground black pepper Directions: Heat the oven to 400°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. Yield: 2 1/4 cups. |