Thursday, March 14, 2013

Creamy Mustard Sauce for Corned Beef

I've made this sauce for over 30 years. It adds a sharpness and tang to ham, spinach, corned beef or sausage and eggs.  It's got that perfect balance of sweet, tang, and spice.



2 TBS Dry Mustard
1 TBS Corn Starch
1 cup of light cream or you can just use milk too.
1 egg yolk
3 TBS Sugar
1/2 cup of cider vinegar, heated
1/4 tsp salt


  1. Blend the dry mustard, corn starch and half of the milk or cream in the bottom of a cold saucepan until smooth
  2. Turn burner onto medium and add in the rest of the milk or cream and stir to combine. 
  3. Put vinegar into microwave for 30 seconds or heat in another pan on stove. 
  4. Place egg yolk into a small bowl and beat well. 
  5. Once the cream mixture is hot and thickening, take 2 TBS and add to the egg yolk beating it with a fork while you add it, to temper the egg. 
  6. Add the egg yolk mixture into the pan with the cream and stir well 
  7. Add the sugar and stir over the heat until mixture is thickened 1 minute. 
  8. Add the vinegar and stir to combine. 
Serve in a small pitcher to pour over the meat you want to serve it with. 

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