Thursday, March 15, 2012

Mustard-Parsley Sauce for Corned Beef & Cabbage

I wanted to get this posted in time for you to try.
This is a great little sauce to serve with your 
St. Patrick's Day corned beef and cabbage dinner.
You just need to scoop out a cup of broth
that the corned beef has been cooking in.
It gives it great flavor.
Mustard-Parsley Sauce
2T butter
2T flour
1 C milk
1 C reserved cooking broth
from the corned beef
1/2 t salt
1/2 t pepper
2 T Dijon mustard
1 T cider vinegar
1/4 C chopped fresh parsley
In a saucepan melt the butter over medium heat. 
Whisk in the flour. Cook, stirring until smooth and 
bubbly. Whisk in the milk and broth. 
Bring to a boil, stirring, reduce heat to low
and whisk until thickened (about 3 minutes). 
Remove from heat and whisk in the
 salt, pepper, mustard, vinegar and fresh parsley. 
Put into a gravy boat to pass.
Serve with the corned beef and cabbage



  1. Sounds good. As I'm not a fan of Corned Beef nor Cabbage (sorry folks), this Mustard recipe would work really well for us. Anything with Mustard has to be good, right! Is easy and I'm going to try it tomorrow. This is a great blog - thanks!

  2. Sounds interesting! Thanks for the recipe. Cherry Kay

  3. This sauce is F a n t a s t i c!!! It classed up what is basically a pheasant meal into something even more special. I love corned beef & this time I was smart & bought a couple of extras to put in the freezer. This recipe is a keeper & knew you wouldn't let me down. I'll use it every year & send a blessing your way each time I do. FYI: I was brought up on some amazing northern italian pheasant food so hope I don't offend anyone when I use this term.