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Roasted Garlic Mustard

Yield: Yields about 1/2 cup.


  • 2 heads garlic, cut in half crosswise
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Dijon mustard
  • 1-1/2 tsp. chopped fresh marjoram (optional)

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 35
      Fat Calories (kcal): 5
      Fat (g): 0.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 0
      Sodium (mg): 190
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 1


  • Heat the oven to 375°F. Put the garlic halves cut side up on a large piece of aluminum foil and drizzle with the oil and 1 Tbs. water. Sprinkle with a pinch of salt and pepper. Wrap the foil around the garlic, forming a pouch, and bake until completely soft and golden, about 1 hour.
  • Unwrap the garlic and let it cool enough to handle. Squeeze the cloves out of the skins into a small bowl. Add the mustard, marjoram (if using) and 2 Tbs. water and mash together with a fork until smooth.

Make Ahead Tips

Can be made one week ahead.


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