Roasted Garlic Whole Grain Mustard
whole and yellow
mustard seeds, black
apple cider vinegar
plus more as needed
whole for roasting
or other vegetable oil
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.