Creamy Dijon Mustard Sauce For Corned Beef Recipes

CREAMY DIJON MUSTARD SAUCE FOR CORNED BEEF

Steps:

• Start by meling butter in a small saucepan over med-low heat. Add mustard and whisk together.
• Add cream and cream and continue to whisk until the butter and the cream come together. You are going to bring this to an 'almost' boil. Once you see a few bubbles break on the surface, it's done. Continue to whisk and cook until desired thickness. Don't let the sauce boil.
• When done, add the chopped parsley, pepper and salt. Use sauce to drizzle over the corned beef to serve.

MUSTARD SAUCE FOR CORNED BEEF

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.

MUSTARD CREAM SAUCE FOR CORNED BEEF

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.

CREAMY DIJON MUSTARD SAUCE

Steps:

• In a medium-sized skillet, melt 2 tablespoons of butter (omit this step if using pan drippings - see notes). Once the butter is melted and foaming, whisk in chicken stock and heavy cream.
• Add Dijon mustard and Worcestershire sauce and whisk through to combine. Bring the sauce to a boil, then reduce the heat to medium and simmer, uncovered, for 15 minutes or until the sauce has thickened slightly.
• If serving with a main protein, such as pork chops, you can add them back to the pan to cook in the sauce.
• Garnish with fresh thyme and serve immediately.