Maple and Roasted Garlic Mustard

I’m adding mustard to the list of pantry ingredients that I’ll make from scratch from this day forward. Why? Because it was so easy. In 20 minutes of total active time, I had 8 cups of delicious whole-grain mustard. Grab a box of Snyder’s Sourdough Hard Pretzels and dig in. And be sure to save a few jars (It will keep indefinitely in the fridge.) – homemade mustard makes a perfect hostess gift.

Maple and Roasted Garlic Mustard

Adapted from EatingWell Magazine November/December 2010.

Ingredients

2 1/4 cups whole yellow mustard seeds
3/4 cup whole brown mustard seeds
2 1/2 cups cider vinegar
1 cup white wine
3/4 cup water
1 large head garlic
1/2 teaspoon olive oil
3/4 cup maple syrup
2 tablespoons salt

Preparation

1. Combine seeds, vinegar, wine and water. Let stand at room temperature until liquid is absorbed, about 6 hours (or overnight).
2. At least an hour before you plan to make the mustard, preheat the oven to 400F.
3. Slice the top off the garlic head and rub it with olive oil. Wrap the garlic in foil and roast until soft, about 40 minutes. Peel when cool.
4. Combine the soaked seeds, roasted garlic, maple syrup and salt in the bowl of a food processor. Pulse until the mixture resembles a grainy mustard or longer for a smooth mustard. (Add more wine if the mixture is thicker than you hoped.)
5. Spoon into airtight containers and refrigerate.