Two weeks ago I posted a recipe for Bloody Mary Ketchup accompanied by an image of a beer-braised bratwurst half-dressed in the spicy, tangy sauce. I have since heard impassioned debate on proper brat condiments from a number of sources. It seems the argument between ketchup lovers and mustard enthusiasts is more volatile than the Great Cilantro War of aught three.
In the interest of impartiality I’m following up my favorite ketchup recipe with my favorite mustard recipe. I roasted a head of garlic with sprigs of fresh rosemary, then combined the resulting sweet garlic paste with a creamy honey dijonnaise.
- 1 garlic head
- Olive oil
- Kosher salt
- 1 sprig fresh rosemary
- 1 fresh lemon
- ½ cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- Preheat the oven to 300 degrees.
- Cut about ½ inch from the top of the garlic bulb and discard the top. Drizzle the cut edge with olive oil, sprinkle with salt, squeeze on a bit of lemon juice, and top with a coiled rosemary sprig.
- Wrap the head in tinfoil and bake for 45 minutes to 1 hour, until the garlic is very soft. Discard the rosemary.
- When the garlic is cool enough to touch, squeeze the cloves into the bowl of a food processor.
- Add mayo, mustard, honey, and a teaspoon of fresh lemon juice.
- Whiz in the food processor until smooth. Store in the refrigerator for at least an hour for the flavors to marry.