Zesty Mustard Sauce for Corned Beef

Growing up, corned beef was always a St. Patrick’s Day tradition in our house. While the meat itself is tasty on its own, it’s the mustard sauce that really makes the meal special. I’ve tried plenty of store-bought options over the years, but nothing quite matches the taste of homemade mustard sauce slathered over warm, tender corned beef.

Here’s the thing about making your own mustard sauce – it’s actually really simple. You probably have most of the ingredients sitting in your kitchen right now. I like to whip up a batch while my corned beef is resting, and it takes just a few minutes. Plus, if you make extra, it’s great on sandwiches the next day.

Whether you’re cooking corned beef for St. Patrick’s Day or just craving a hearty meal, this mustard sauce recipe will become your go-to. It’s tangy, creamy, and adds just the right touch to every bite.

What Kind of Mustard Should I Use?

Regular yellow mustard is the star of this sauce, and while you might be tempted to swap it for something fancier, stick with the classic yellow variety here. The bright, tangy flavor of yellow mustard works perfectly with the sweetness of the brown sugar and the zip of the vinegar. If you’re in a pinch, you could use Dijon mustard, but it will give your sauce a sharper, more complex taste that might overshadow the other flavors. Just make sure your yellow mustard is fresh – if it’s been sitting in your fridge for more than a year, it might have lost some of its punch and could make your sauce less flavorful.

Options for Substitutions

While this sauce is pretty straightforward, here are some helpful substitutions if you need them:

• Yellow mustard: This is a key ingredient, but you can use Dijon mustard for a more complex flavor. Just note that it will change the classic taste and color of the sauce slightly.
• Brown sugar: If you’re out of brown sugar, use the same amount of white sugar plus 1 teaspoon of molasses. Or just use all white sugar, though you’ll miss some of that deeper caramel note.
• Apple cider vinegar: White vinegar works in a pinch, but the sauce won’t have that subtle apple flavor. Rice vinegar is another option, though it’s a bit milder, so you might want to add an extra tablespoon.
• Salted butter: Unsalted butter works fine – just add an extra pinch of salt. In a real pinch, margarine can work too, but butter gives the best flavor.
• Egg: The egg is crucial for thickening and texture – I don’t recommend skipping or substituting it as it’s essential for the proper consistency of this sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mustard sauce is preventing the egg from scrambling – to avoid this, you’ll need to temper the egg by slowly whisking a small amount of the hot mixture into it before adding it back to the pot.

Temperature control is crucial throughout the cooking process – cooking the sauce over too high heat can cause it to separate or become grainy, so maintain a medium-low heat and stir constantly.

Many cooks make the mistake of removing the sauce from heat too early – it needs to reach a proper thickness that coats the back of a spoon, but be careful not to overcook it as the sauce will continue to thicken as it cools.

For the smoothest texture, strain the finished sauce through a fine-mesh sieve to catch any small bits of cooked egg, and remember to let it cool slightly before serving as it will be extremely hot when first done.

What to Serve With Mustard Sauce?

This sweet and tangy mustard sauce is perfect for your St. Patrick’s Day corned beef, but it’s so good you’ll want to use it year-round! The sauce pairs wonderfully with other meats like ham, grilled pork chops, or even as a dipping sauce for chicken tenders. If you’re serving it with corned beef, don’t forget the traditional sides like boiled cabbage, carrots, and potatoes – they all taste great with a drizzle of this sauce too. For a casual sandwich night, try using it on Reuben sandwiches or cold deli meat sandwiches instead of regular mustard.

Storage Instructions

Keep Fresh: This mustard sauce will stay good in the fridge for up to 2 weeks when stored in an airtight jar or container. The vinegar helps preserve it naturally, and it might even taste better after a day or two as the flavors meld together!

Make Ahead: You can easily prepare this sauce a few days before your corned beef dinner. Just give it a good stir before serving, as the ingredients might separate a bit while sitting in the fridge. It’s perfect for meal prep when you’re planning a big St. Patrick’s Day feast!

Bring to Room Temperature: If you’re serving the sauce straight from the fridge, let it sit out for about 15-20 minutes before serving. This helps the butter soften up and makes the sauce easier to pour. Just give it a quick stir, and it’ll be ready to go!

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 6-8 g
• Fat: 25-30 g
• Carbohydrates: 80-90 g

Ingredients

• 3/4 cup apple cider vinegar
• 1/8 tsp black pepper (freshly ground for best flavor)
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup yellow mustard (French’s Classic Yellow Mustard works great)
• 1/4 tsp salt
• 1 large egg
• 1.5 tbsp salted butter

Step 1: Melt the Butter

Start by placing a saucepan over low heat and adding butter.

Allow the butter to melt gently, then remove the saucepan from the heat.

This will create a smooth base for incorporating the rest of the ingredients.

Step 2: Prepare the Sugar and Spice Mixture

In a medium-sized bowl, whisk together the brown sugar, white sugar, mustard, egg, salt, and pepper until they are well blended.

Gradually whisk in the vinegar to create a smooth and cohesive mixture, ensuring all the ingredients are thoroughly combined.

Step 3: Combine and Cook the Sauce

Carefully stir the sugar and spice mixture into the melted butter in the saucepan.

Return the saucepan to medium heat and continue to stir until the mixture comes to a boil.

Once boiling, reduce the heat to a simmer and allow the sauce to cook for an additional 3 minutes.

This will help thicken the sauce and blend the flavors together.