Mustard Cream Sauce For Corned Beef

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

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

Recipe

• 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.