Why You’ll Love This Recipe

• Easy to Make – With just a few pantry staples, you can whip up this sauce in minutes.
• Perfect Pairing – The tangy mustard flavor cuts through the richness of corned beef beautifully.
• Versatile – This sauce isn’t just for corned beef; try it with sandwiches, roasted meats, or even as a dipping sauce.
• Adjustable Sweetness – You can customize the level of sweetness to suit your taste.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Dijon mustard
• Brown sugar
• Apple cider vinegar
• Egg yolks
• Butter

Directions

1. In a saucepan over medium heat, whisk together Dijon mustard, brown sugar, and apple cider vinegar until combined.
2. In a small bowl, lightly beat the egg yolks.
3. Gradually add a small amount of the warm mustard mixture to the egg yolks, whisking constantly to temper them.
4. Slowly pour the egg mixture back into the saucepan, stirring continuously.
5. Cook over low heat until the sauce thickens, about 5 minutes.
6. Remove from heat and stir in the butter until melted and smooth.
7. Serve warm over corned beef.

Servings and Timing

• Servings: About 4-6 servings
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Spicy Kick – Add a dash of cayenne pepper or a teaspoon of horseradish for extra heat.
• Honey Mustard Twist – Replace some of the brown sugar with honey for a slightly different sweetness.
• Creamier Version – Stir in a tablespoon of heavy cream for a richer, smoother texture.
• Deli-Style Mustard – Use whole grain mustard instead of Dijon for a grainy texture and deeper flavor.

Storage/Reheating

• Storage: Keep the sauce in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm it gently in a saucepan over low heat, stirring frequently. If the sauce thickens too much, add a splash of water or cream to loosen it.

FAQs

How do I keep the egg yolks from scrambling?

Tempering the egg yolks by slowly adding warm liquid while whisking constantly helps prevent scrambling.

Can I use yellow mustard instead of Dijon?

Yes, but Dijon provides a more balanced, sophisticated flavor compared to the sharpness of yellow mustard.

Is this sauce gluten-free?

Yes, as long as all the ingredients used are certified gluten-free.

Can I make this sauce ahead of time?

Absolutely! Just store it in the fridge and reheat before serving.

What if my sauce is too thick?

Thin it out with a small amount of water, broth, or cream while reheating.

How do I make this sauce less sweet?

Reduce the amount of brown sugar or substitute it with a little honey or maple syrup.

Can I freeze this sauce?

It’s not recommended, as the texture may change when thawed.

What’s the best way to reheat this sauce?

Gently heat it in a saucepan over low heat, stirring frequently. Avoid microwaving at high power, as it may cause the eggs to curdle.

Can I double this recipe?

Yes! Just make sure to stir constantly when cooking to ensure even thickening.

Conclusion

This mustard sauce for corned beef is a simple yet flavorful addition that takes your meal to the next level. Its creamy, tangy, and slightly sweet profile makes it a versatile condiment beyond just corned beef. Whether you’re preparing a holiday feast or just want to add a delicious sauce to your meal, this recipe is a must-try.

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Mustard Sauce for Corned Beef

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This mustard sauce for corned beef is the perfect balance of tangy, creamy, and slightly sweet flavors. It complements the salty richness of corned beef, adding a zesty kick that enhances every bite. Quick and easy to prepare, this versatile sauce is also great for sandwiches, roasted meats, and as a dipping sauce.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4-6 servings
• Category: Sauce
• Method: Stovetop
• Cuisine: American, Irish
• Diet: Gluten Free

Ingredients

• ¼ cup Dijon mustard
• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 egg yolks
• 2 tablespoons butter

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Instructions

• In a saucepan over medium heat, whisk together Dijon mustard, brown sugar, and apple cider vinegar until combined.
• In a small bowl, lightly beat the egg yolks.
• Gradually add a small amount of the warm mustard mixture to the egg yolks, whisking constantly to temper them.
• Slowly pour the egg mixture back into the saucepan, stirring continuously.
• Cook over low heat until the sauce thickens, about 5 minutes.
• Remove from heat and stir in the butter until melted and smooth.
• Serve warm over corned beef.

Notes

• For a spicy kick, add cayenne pepper or horseradish.
• For a creamier texture, stir in a tablespoon of heavy cream.
• Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.