Recipe by San Marcos Sunshine
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.
Top Review by jackyjoe
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.
- 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
Directions See How It's Made
- 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.