Quick Mustard Sauce For Corned Beef Food

MUSTARD SAUCE FOR CORNED BEEF

Mustard Sauce for Corned Beef image

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

Ingredients

1 ½ tablespoons salted butter
1 large egg
⅓ cup brown sugar
¼ cup white sugar
¼ cup prepared yellow mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup cider vinegar

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

Mustard Sauce for Corned Beef image

Provided by The Typical Mom

Categories Side Dish

Number Of Ingredients 4

Ingredients

1 tbsp yellow mustard
1 tbsp honey
1/4 c brown sugar
5 tbsp dijon mustard

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 SAUCE FOR CORNED BEEF

Mustard Sauce for Corned Beef image

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

Ingredients

125 ml water (in which corn beef has been boiled)
125 ml vinegar
4 teaspoons dry mustard
1 egg
4 teaspoons sugar

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.

PARSLEY MUSTARD SAUCE FOR CORNED BEEF

Parsley Mustard Sauce for Corned Beef image

Make and share this Parsley Mustard Sauce for Corned Beef recipe from Food.com.

Provided by Gingernut

Categories Sauces

Time 15m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 teaspoons finely chopped yellow onions
2 tablespoons flour
3/4 cup milk
3/4 cup beef stock (or cooking liquid from corned beef)
1 tablespoon chopped fresh parsley
1 teaspoon hot English mustard
1/8 teaspoon nutmeg
salt & freshly ground black pepper

Steps:

Melt butter in a small saucepan over medium heat.
Add onions and cook until just softened, about 1 minute.
Whisk in flour and cook until light golden, about 1 minute.
Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes.

Nutrition Facts : Calories 33, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.2, Sodium 70.2, Carbohydrate 1.8, Fiber 0.1, Protein 0.8

MUSTARD SAUCE FOR CORNED BEEF & CABBAGE

Mustard Sauce for Corned Beef & Cabbage image

A wonderful sweet mustard sauce recipe that came from my mom. We can't have corned beef and cabbage without it!!

Provided by myount19

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs, beaten
1/4 cup brown sugar
3 tablespoons sugar
3 tablespoons mustard
1/2 cup vinegar
1 tablespoon margarine

Steps:

Cook and stir (a whisk works best) over medium heat until thickened (approx. 5 minutes).

MUSTARD CREAM SAUCE FOR CORNED BEEF

Mustard Cream Sauce for Corned Beef image

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

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

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