Roasted Garlic Mustard

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  2 heads garlic, cut in half crosswise
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1/4 cup Dijon mustard
  
  


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  1-1/2 tsp. chopped fresh marjoram (optional)
  
  

Heat the oven to 375°F. Put the garlic halves cut side up on a large piece of aluminum foil and drizzle with the oil and 1 Tbs. water. Sprinkle with a pinch of salt and pepper. Wrap the foil around the garlic, forming a pouch, and bake until completely soft and golden, about 1 hour.

Unwrap the garlic and let it cool enough to handle. Squeeze the cloves out of the skins into a small bowl. Add the mustard, marjoram (if using) and 2 Tbs. water and mash together with a fork until smooth.