Mustard Cream Sauce For Corned Beef Recipes
MUSTARD SAUCE FOR CORNED BEEF
Make and share this Mustard Sauce for Corned Beef recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the egg, mustard and sugar together.
- Add the vinegar and beef liquor.
- Heat gently without boiling.
- Serve hot or cold with hot or cold corned beef.
MUSTARD SAUCE FOR CORNED BEEF
Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!
Provided by Anna Murray
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat; remove from heat.
- Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
- Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g
MUSTARD SAUCE FOR CORNED BEEF
Steps:
- Use a fork to mix all ingredients together in a small bowl or large measuring cup with a spout.
- Pour on top mid way through cooking your corned beef, or at the end if you would rather.
Nutrition Facts : ServingSize 1 oz, Calories 42 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 9 g
MUSTARD CREAM SAUCE FOR CORNED BEEF
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.
Provided by San Marcos Sunshine
Categories Sauces
Time 15m
Yield 3 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 263.6, Fat 21.5, SaturatedFat 9.2, Cholesterol 48.5, Sodium 2315.1, Carbohydrate 12.7, Fiber 6.3, Sugar 2, Protein 9.2
MUSTARD SAUCE FOR CORNED BEEF RECIPE
Provided by á-5722
Number Of Ingredients 5
Steps:
- Cream all ingredients together and serve with corned beef
CORNED BEEF WITH HORSERADISH MUSTARD SAUCE
Steps:
- In a kettle combine the corned beef with enough cold water to cover it by 2 inches, bring the water just to a boil, skimming the froth, and simmer the corned beet, covered, for 3 hours, or until it is tender. (Do not let the cooking liquid boil.) Remove the kettle from the heat and let the corned beef stand in the cooking liquid 20 minutes. In a small bowl stir together the horseradish and the mustard. Transfer the corned beef to a cutting board and with a sharp knife remove all but a very thin layer of fat. Cut the corned beef across the grain into 1/4-inch-thick slices and serve it with the sauce.
HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF
When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York
Provided by Taste of Home
Time 5m
Yield 10 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.
Nutrition Facts :
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- Place the corned beef into a large stockpot or dutch oven. Add the peppercorns, cloves, garlic, and bay leaves on top of the beef. (Alternatively, you can use the spice packet that comes with the corned beef, instead of these spices.)
- Fill the pan with water until it is just covering the corned beef. Bring to a boil over high heat. Once it is boiling, place a lid on the pan and reduce to medium-low heat. Simmer for 3 hours, or until the meat is 165F degrees and fork-tender.
- Prepare the potatoes, carrots, and turnips by cutting into 2-3 inch chunks. Cut the cabbage into wedges.
- Once the beef is tender, remove it to a large plate and cover tightly with aluminum foil to rest. Add the turnips, potatoes, and carrots to the water in the stock pan. Taste the water and if it tastes too salty, add additional boiling water.
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