I have been anxiously awaiting to try this recipe!
When I first was coming into the throes of “Mustard Fever” I discovered Kaela and her site www.LocalKitchenblog.com. Her husband is a mustard lover and although she herself doesn’t care for the stuff, she has been trying many different recipes for it over the years.
I have to admit that I partially blame her for my new obsession. If she didn’t post so many intriguing mustard recipes, I wouldn’t have a stack of them in my “to try” pile that I need to make!
One of the reasons this recipe drew me in is that I love roasted garlic, absolutely nothing like the smell of your kitchen while roasting it and throw some in some mashed potatoes? Beyond yummy!
Also, the combination of the garlic, lemon and mustard was just one that I needed to have cross my palate. It’s pretty good!
So here is the recipe and keep in mind that if you do not “can” and still would like to try it, with mustard you don’t need. Just keep it in an airtight container in the fridge.
- 3/4 cup dry white wine
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 3 heads of garlic (to yield 1/3 cup roasted cloves)
- 1 teaspoon olive oil
- 1 1/4 cups white wine vinegar
- juice from 3 large lemons (2/3 cup)
- 1 teaspoon fresh lemon zest
- 1/2 cup honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- In small bowl combine wine and mustard seeds. Let set at least 2 hours to overnight, until most of the liquid has been absorbed.
- Preheat oven to 350 degrees.
- Remove most of the papery outer layers off each head.
- Using a very sharp knife, cut the top 1/4 inch off of the heads, exposing the top of the cloves, but be sure to leave each head intact.
- Place garlic (cut side up) in small baking dish and carefully drizzle olive oil over each one.
- Roast in oven until golden brown and very fragrant (45-60 minutes)
- Remove from oven and allow to cool.
- Prepare canner, lids and jars.
- Remove garlic cloves from papery shells and measure 1/3 cup packed cloves, add to food processor.
- Add about 1/2 cup of the vinegar and process until a smooth paste forms.
- Add marinated mustard seeds, lemon juice and remaining vinegar. Process until slightly grainy, about 5 minutes.
- Transfer into a medium saucepan.
- Add honey, salt and garlic powder and bring to simmer over medium heat.
- Continue to cook, stirring constantly until mustard has the consistency of a thin commercial mustard (it will thicken upon cooling).
- Stir in lemon zest. Cook an additional 1 minute.
- Taste and adjust seasoning (salt, lemon zest, garlic powder) if needed. You can also add some dry mustard powder to kick it up a little if need be.
- Pour mustard into hot jars, leaving a 1/4 inch headspace.
- Remove air bubbles, wipe rims and process for 15 minutes.
- Remove from canner and let cool undisturbed for 24 hours.