Prep 5 mins
Cook 10 mins
A sauce from Bruce Jacobs, Executive Chef at Bristol Farms Markets in CA for your St. Pat's corned beef. It's also good with ham, chicken or other meats.
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups broth (from cooked corned beef)
- 1 cup heavy cream
- 1 tablespoon prepared horseradish
- 2 tablespoons whole grain mustard (or to taste)
- 2 tablespoons fresh chives, minced
- Note: Chef Jacobs makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated "Better Than Bouillon" Ham Base (available at most grocery stores) mixed with 2 cups of water.
- To make the roux, melt the butter in a small saute pan, then slowly stir in the flour and cook over low heat for 15-30 seconds, stirring constantly. Do not allow roux to brown.
- To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon.
- Stir in the chives and serve over corned beef, cabbage and other vegetables.
I served this with corned beef to a huge crowd on St. Patty's Day. EVERYONE LOVED IT and I have given out this recipe over and over. This is a really good sauce and I can think of lots of things that would go with it. May try some different stocks or pan drippings a swell. Thanks so much.
This is an elegant rich sauce that has a wonderful smooth taste. I wasn't so fussy and just added all the liquids at once and it couldn't have been better. My corned beef only had about 1 cup of broth so I added just some water (the broth was very thick and rich). Great. Thanks for sharinga great recipe.
Wonderful sauce that tasted great with corned beef and I agree it would be great on other meats as well. Has a great rich consistency and texture with a fairly mild mustard flavor that doesn't overpower the meat.