Mustard Chive Sauce

 
 

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.