Sunday, December 12, 2010

Mustard Sauce for Corned Beef

This sauce has a predominate onion base as well as mustard. It is excellent with pickled meat. It is served hot. We also ate it with roast chicken, and although this sounds like an unlikely pairing is was actually very good. This recipe makes 8 to 10 serves and reheats well in the Microwave.

25g. butter
1 onion
1 Tablespoon of flour
1 cup of milk
1/2 cup of corned meat cooking water
1 Bay leaf
2 teaspoons of dry mustard, or more to taste
pinch of cloves
1 Tablespoon of chives.

Drop 1/4ed onion on to spinning blades in TMX, speed 7, 5 seconds.
Scrape down sides and then add butter. Cook for 5 mins., 100o. speed 2.
Add flour and milk and zap speed 5 for 10 seconds.
Add all other ingredients except chives and cook 10 mins, 100o., speed 3.
Stir in chives.

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