This sweet and tangy mustard packs a big punch of flavor. Presented in a pretty jar, it also makes a nice gift.

This beautiful mustard makes a great gift for your favorite foodie. Save some for yourself, though!

  • 2 1/4 cups whole yellow mustard seeds*
  • 3/4 cup whole brown or black mustard seeds
  • 2 1/2 cups apple cider vinegar
  • 1 1/2 cups water, plus more as needed
  • 1 large head garlic
  • 1 tsp. extra-virgin olive oil
  • 1/3 cup raw honey
  • 2 Tbs. salt

Combine mustard seeds, vinegar and 1 1/2 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’re 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. Place the garlic on a piece of foil, drizzle with oil and wrap into a package. Place the package directly on the oven rack and roast until the garlic is very soft, 40 minutes to 1 hour.

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, pureeing a little longer this time. Add to the bowl. Stir in honey and salt.

Spoon the mustard into airtight containers and refrigerate.

*Note: With such a large quantity of mustards seeds needed, it’s best to  buy them in bulk. I suggest the Rocky Peanut Company in Detroit’s Eastern Market if you are in the southeast Michigan area.

Adapted from Eating Well