Mustard Cream Sauce for Corned Beef |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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