Mustard Cream Sauce for Corned Beef

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 3 cups
• Serves: 8-10

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.

Reviews

[rwblair68]

Great recipe that brings the corned beef and cabbage meal together. We ended up doubling the mustard and horseradish. Homemade corned beef and one slice (on the right) of homemade pastrami.

 

[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.

 

[MELM1658]

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.

 

[Peter J]

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.