Now
this mustard chive sauce is not the
sort of sauce we should have often. It
is laden with cream. But as a special
treat with thinly sliced corned beef it was spectacular. And it was good cold the next day on
sandwiches as well.
So
you take half a strained cupful of the liquid you have cooked your corned beef
in. (This has had cloves, cinnamon
stick, peppercorns, bay leaf, golden syrup, mustard powder and white wine as
well as the water). I would usually add
carrots and baby onion as well which would make the sauce even better.
Put
it in a pot with a cup of cream (full strength runny cream – the sort you can
whip). Bring it to a boil and then
simmer until it has reduced by about one third.
I found this took about 10 minutes or so. And even then it felt runny – but the next
day was quite thick. I think some of the
fat from the corned beef gets into the stock and gives the sauce that extra
flavour oomph.
Stir
in to your sauce 4 tablespoons of Dijon mustard and 3 tablespoons of finely
sliced chives. Simmer for one minute
more and then taste to see how much salt and pepper, if any, is needed.
Sigh. Are you sure I can't have this often? Guess eating it as a soup is out of the question?
ReplyDeleteLooks great, Carole!
We love mustard, so I bet we'd love this.
ReplyDeletethat sounds delish on corned beef...or ham...or maybe that pork loin in the frig..hmmmm
ReplyDeleteWow! Sounds like a great sauce to accompany corned beef. I love how sauces can change an ordinary dish into something special.
ReplyDeleteThe sauce looks rich and yummy.
ReplyDeleteMmm... this sounds like it would be amazing with pork. I'm not usually one for mustard sauces, but it is tempting me!
ReplyDelete