Mustard Sauce

    This is a pretty standard version of this sauce. It is basically a veloute sauce with a flavoring added, in this case mustard.  

2 Tbl.                                                                Whole Grain Mustard

1 cup                                                                 Water

2 oz.                                                                  Cider Vinegar

2 tsp                                                                  Sugar

1 Tbl.                                                                 Cornstarch

1 Tbl.                                                                 Butter

½ tsp.                                                                Salt     

1 tsp.                                                                  Grated Horseradish

2 ea.                                                                   Eggs beaten

In a medium saucepan combine the water, corn starch, sugar, and salt.  Cook over medium heat until the mixture thickens. Stir in the vinegar, butter and horseradish. In a mixing bowl temper the eggs with a little of the mustard mixture.  Return the egg mixture to the saucepan and mix well. Do not boil or the sauce may break. Makes 1 ½ cups.  

Serve this sauce with corned beef or bangers along with braised cabbage and mashers. 

Happy St. Pat’s