Mustard Cream Sauce for Corned Beef

READY IN: 15mins
SERVES: 8-10
YIELD: 3 cups


  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 2
    cups broth (from cooked corned beef)
  • 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.