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Roasted Garlic Grainy Mustard

Scott Phillips

Yield: Yields 2-1/4 cups.

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 Tbs. sherry vinegar
  • 3 Tbs. honey
  • 1-1/2 cups whole-grain Dijon mustard
  • 1 Tbs. minced fresh thyme
  • Salt and freshly ground black pepper


  • 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.


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