I’ve had to hold myself back for this month’s Can Jam; clearly, I’ve never met an allium I didn’t like. I mean, come on: onions, scallions, leeks, chives, garlic, scapes, ramps, shallots – the list goes on and on and they are all delicious. Did you know that there are hundreds of varieties of wild alliums, and that nearly all are edible? According to Wildman Steve Brill, “anything that smells like garlic or onion won’t kill you.” This isn’t my first allium canning adventure of the month, and probably won’t be my last, but I’ve dubbed this one the “official” Can Jam entry for March.
I’ve had mustard ideas percolating in my brain for a while now, and since I love, love, love roasted garlic, and this is Allium Month, it seemed a no-brainer to make a roasted garlic mustard. The mustard seeds are marinated in chardonnay and that, plus the white wine vinegar, gives a nice richness and contrast to the sweetness of the roasted garlic. The lemon ties it all together with a bright note. Be careful not to overdue the lemon, though; the roasted garlic flavor is mellow and somewhat subtle, so a little goes a long way in the lemon zest department. Tai says this is not a ‘sandwich mustard’ but a ‘pork roast or beef mustard.’ When I asked him what he meant by that, and why it would not be good on a sandwich he said “I don’t know, maybe it will, I’ll have to try it.” (Very helpful.) Since I don’t like mustard myself, I can’t really clarify on the flavor, but I can tell you, mustard is easy-peasy to make: if this sounds good to you, whip some up, and then you can let me know how it tastes!
Finally, I used my adorably cute tulip Weck jars for the first time. I think I’m in love.
Not your pot of mustard? Check out Mission Fig & Port Wine Mustard, Fiery Habanero Mustard, Winter Lager Mustard, Arugula Mustard, and Cranberry Habanero Mustard. (Is it weird that I’m apparently obsessed with a condiment I don’t eat?) Looking for more allium inspiration? Check out Pink Pickled Shallots, Roasted Leek Confit, Flageolet and Roasted Garlic Spread, Potato Leek Soup, or Cheddar Scallion Scones, or peruse literally hundreds of allium canning recipes in the March Can Jam Round Up.
Adapted from Lemon-Sage Wine Mustard in The Ball Complete Book of Home Preserving, J. Kingry, L. Devine, eds.
Roasted Garlic & Lemon Mustard
- 3/4 cup dry white wine
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 2 – 3 heads garlic (to yield 1/3 cup roasted cloves)
- 1 tsp olive oil
- 1 and 1/4 cup white wine vinegar
- juice from 2 large lemons (2/3 cup)
- 1 tsp fresh organic lemon zest, plus extra for adjustments
- 1/4 cup local honey
- 1/2 tsp Kosher salt
- garlic powder and dry mustard powder, for adjustments (optional)
- In a small bowl, combine white wine and mustard seeds. Stir to cover all the seeds in wine. Let sit until most of the liquid has been absorbed, at least 2 hours to overnight.
- Preheat the oven to 350 degrees F.
- Roast the garlic. Peel most of the papery outer layers off of each head, and using a very sharp knife, cut the top 1/4-inch off of the heads, exposing most of the cloves (while keeping each head intact). Place garlic heads, exposed side up, in a small baking dish and carefully drizzle olive oil over each head, using the minimum amount necessary to coat the exposed cloves. Roast in the preheated oven until golden brown and very fragrant, 45 – 60 minutes. Remove from oven and allow to cool.
- Prepare canner, jars and lids.
- Remove roasted garlic cloves from the paper shells (most people say to squeeze them out; I usually try to pull them out intact with a fork). Measure 1/3 cup packed (2 and 1/2 oz or 70 grams) cloves and transfer to the bowl of a food processor. Add about 1/2 cup vinegar and process until a smooth paste forms (may be best done in a smaller processor). Add marinated mustard seeds, with any remaining wine, lemon juice, and remaining vinegar and process until just slightly grainy, about 5 minutes.
- Transfer blended mustard mixture to a medium saucepan. Add honey and salt and bring to a simmer over medium heat. Continue to cook, stirring constantly, until mustard has a consistency of a thin commercial mustard (mustard will thicken upon cooling). Stir in lemon zest. Cook 1 additional minute, then taste and adjust seasonings (see Options).
- Fill hot mustard into hot, sterilized jars to 1/4-inch headspace (1/2-inch for Weck jars). Wip rims, affix lids, and process in a boiling water bath for 15 minutes.
Yields about 3 cups (or 3 Weck 220 mL jars).
- The original recipe called for 1/3 cup of chopped sage instead of garlic. While the pH of the mustard should be suitable for safe canning of either sage or garlic, both low-acid foods, the density of roasted garlic is certainly thicker than chopped sage. I do not believe this is an issue for the safety of the recipe, as the pureed roasted garlic has a density similar to that of the mustard itself; however, to be on the safe side, I increased the vinegar in the recipe by 1/4 cup (for increased acidity and increased liquidity) and increased the processing time from 10 to 15 minutes. The increased vinegar should also help to counteract any increase in pH related to the small amount of olive oil in the recipe.
- The original recipe called for 1/2 cup of honey; due to the sweetness of the roasted garlic, Tai (a.k.a. “Mr. Sweettooth”) declared the 1/4 cup of honey “plenty.” The honey has no real bearing on the safety of the recipe in this instance, so feel free to increase or decrease as you like.
- The roasted garlic is a somewhat subtle flavor; there, but not overpowering. When adding lemon zest, I originally added 2 teaspoons, and then Tai (the taster) told me he mostly tasted lemon. A teaspoonful of garlic powder brought the garlic flavor back into balance. It is handy to have the garlic powder, lemon zest, salt and dry mustard powder handy as you are finishing the mustard for those last-minute adjustments.
- If garlic heads are not available, finely minced garlic scapes (unroasted) would make an interesting substitute. Do not puree, but add 1/3 cup of minced scapes to the mustard with the honey & salt.
- Penzeys is a good resource for mustard seeds; much more economical than buying those little jars at the grocery store.
Canned, in a cool, dark spot for up to 1 year.
Year round. Garlic is generally available year-round at farmer’s markets; it can sometimes be hard to find in the Spring, when stored garlic is drying (or running) out and new garlic has not yet been harvested. Garlic scapes are available in the Spring.