Mustard Cream Sauce for Corned Beef

Name: Mustard Cream Sauce for Corned Beef
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 cups, 8-10 serving(s)
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

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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.

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READY IN: 15mins

SERVES: 8-10

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.

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