Mustard Cream Sauce for Corned Beef

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.

• Ready In: 15 mins
• Serves: 8-10
• Yields: 3 cups

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. Stir in the chives and serve over corned beef, cabbage and other vegetables.