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.
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