This homemade balsamic garlic mustard is the perfect condiment to take your favorite sandwich to the next level.
I love this easy condiment recipe because there are minimal ingredients and very little cooking involved. You can effortlessly make this with store-bought mustard, or if you wish to make everything from scratch you can use my homemade Dijon mustard recipe as the base.
Ingredients and Substitutions
- Dijon mustard - You can substitute spicy brown mustard or your favorite stone ground mustard.
- Garlic cloves
- Balsamic vinegar
- Ground black pepper - Fresh ground pepper will have the best flavor.
How to make it
Begin making this balsamic garlic mustard recipe by preheating your oven to 400 degrees. While the oven preheats, wrap your garlic cloves in aluminum foil, then place them in the preheated oven for thirty minutes, or until the garlic has softened.
Remove the garlic from the oven and let cool. Once the garlic is cool enough to handle squeeze the softened cloves out into a small dish and discard the skin. Mix in the mustard, balsamic vinegar, and black pepper.
Your mustard can be eaten immediately if you wish, however, for the best flavor I recommend letting it sit in the refrigerator overnight so the flavors can meld.
How to store it
Store your balsamic garlic mustard in an airtight container, such as a small glass jar, or another condiment container, and store it in your refrigerator. This should be eaten within a week.
More Condiment Recipes
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Balsamic Garlic Mustard
- ½ cup Dijon mustard
- 10 cloves garlic
- 2 tablespoons balsamic vinegar
- ¼ teaspoon black pepper
- Preheat your oven to 400 degrees and wrap the garlic cloves in aluminum foil. Place the foil-wrapped garlic in the oven and roast for 30 minutes, or until the garlic has softened into a paste.
- Remove the garlic from the oven and let the cloves cool enough to handle. Then squeeze the softened garlic out into a small bowl.
- Mash the garlic into a paste and mix with mustard, balsamic vinegar, and ground black pepper.
- For the best flavor, let the balsamic garlic mustard meld in the refrigerator overnight prior to enjoying.