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Roasted Garlic Whole Grain Mustard















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


2 ⅓ cups mustard seeds
whole and yellow
cup mustard seeds, black
2 ½ cups apple cider vinegar
1 ⅓ cups water
plus more as needed
1 head garlic
whole for roasting
1 ¼ teaspoons olive oil
or other vegetable oil
cup maple syrup
1 ½ tablespoons salt
or to taste


Mix yellow and black mustard seeds, vinegar and 1⅓ cups water in a large bowl, cover and let stand at room temperature until the liquid is mostly absorbed, at least 6 hours (or up to 24 hours).

About an hour before you get ready to make mustard, preheat oven to 400°F.

Rub off the excess papery skin from garlic without separating the cloves.

Slice the tip off the head, exposing the cloves.

Put the garlic on a piece of foil, drizzle with oil and wrap into a package.

Arrange the package directly on the oven rack and roast until the garlic is very soft, 50 to 60 minutes.

When the garlic is cool enough to handle, squeeze half of the cloves out of their skins into a blender.

Add half of the mustard seed mixture and pulse, stopping to scrape down the sides as necessary and adding water by the tablespoon as needed to facilitate the blending, until some of the seeds are coarsely chopped and the mixture looks like grainy mustard.

Transfer to a large bowl.

Repeat with the remaining roasted garlic and mustard mixture and add to the bowl.

Mix in maple syrup and salt and stir well.

Transfer the mustard into airtight containers and refrigerate until ready to use.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 368% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 526mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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