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/dua t salt
1/2 t pepper
2 T Dijon mustard
1 T cider vinegar
seperempat 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
Enjoy!
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