Sunday, 30 June 2013

Mustard chive sauce


Mustard Chive Sauce on Carole's Chatter


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.

Corned Beef with Mustard Chive Sauce on Carole's Chatter


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.

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6 comments:

  1. Sigh. Are you sure I can't have this often? Guess eating it as a soup is out of the question?
    Looks great, Carole!

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  2. We love mustard, so I bet we'd love this.

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  3. that sounds delish on corned beef...or ham...or maybe that pork loin in the frig..hmmmm

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  4. Wow! Sounds like a great sauce to accompany corned beef. I love how sauces can change an ordinary dish into something special.

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  5. Mmm... this sounds like it would be amazing with pork. I'm not usually one for mustard sauces, but it is tempting me!

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