City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Roasted Garlic Mustard

Nov/Dec 2009

1/2 c. + 2 T. mustard seed

1 c. dry white wine

1/3 c. white wine vinegar

1 t. sea salt

1 t. sugar

1/4 c. water

4 T. puréed roasted garlic
(the cloves from 1 garlic head)

Soak the mustard seeds in the wine, vinegar, salt and sugar for 24 hours.

Purée the mixture with the water, then stir in the roasted garlic purée. Let the mustard sit for a few days before eating it to allow the flavours to mellow and develop. The mustard will keep in the fridge for six weeks, or fill clean, hot jars and seal them using the boiling water canning method. Process 250-mL jars for 15 minutes.

Serving suggestion: stir a dollop into heated cream to make a delicious mustard sauce for chicken or for a hearty fish like
salmon or halibut. Makes about 2 cups or
2 250 mL jars.

Sauces, Dressings & Condiments