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Country Kitchen

Roasted Garlic & Lemon Mustard

February 15, 2019

Add a little spice to your life, dinner, and snack trays with a few jars of roasted garlic and lemon mustard. Gather up your ingredients, some Ball canning jars, and have fun making this wonderful condiment. Directions and more below the how-to video.


  • ¾ cups dry white wine
  • ½ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • 2-3 heads garlic (to yield 1/3 cup roasted cloves)
  • 1 teaspoon olive oil
  • 1 cup white wine vinegar
  • Juice from 2 large lemons (about 2/3 cup)
  • 1 teaspoon fresh organic lemon zest (plus extra for adjustments)
  • ¼ cup honey
  • ½ teaspoon Kosher salt
  • Garlic powder and dry mustard powder (optional, for adjustments)


(yields about 3 cups)

In a glass container, combine white wine and mustard seeds. Be sure all the seeds are covered by the wine. Let sit in liquid until most of it has been absorbed (overnight preferably).

The next day, it will be time to do the rest of the recipe.

preheat your oven to 350º F.

To roast the garlic, peel most of the papery layers off each head. Using a sharp knife, cut the top 1/4-inch off the heads to expose most of the cloves. It’s important you keep each head intact. Place garlic heads, exposed side up, in a small baking dish and drizzle olive oil over each head. Use as little of the oil as possible. Roast in a pre-heated oven until golden brown and very fragrant. Takes up to 60 minutes. Remove from oven and allow to cool.

While the garlic is roasting, prepare your jars and lids for canning (sterilizing).

Once garlic is cooled, remove cloves from the paper shells. Measure 1/3 cup packed cloves and transfer to food processor. Add ½ cup vinegar and process until smooth. Add marinated mustard seeds, along with any remaining wine, lemon juice, and remaining vinegar. 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 for 5 minutes, stirring constantly. Stir in lemon zest and cook for an additional minute. Adjust to taste as needed.

Fill your hot, sterilized jars with mustard. Leave at least ¼-inch at the top for space. Wipe the rims, affix lids, and process in boiling water for 15 minutes.