I always use the one in the Edmonds cook book. Family loves it
rainrain1,
Sep 3, 11:13pm
Hunger is a the best sauce
Mustard sauce (adapted from Edmonds Cookbook)
Ingredients 1 egg ¼ cup sugar 1Tbsp flour 1tsp butter 1Tsbp mustard powder (or prepared mustard) 1 cup water, from corned beef ¼ cup vinegar
Method
Cook flour in butter, add mustard powder and then water from corned beef and vinegar, simmer, then beat together egg and sugar, whisk to thicken over heat.
Do not boil once the egg is added.
245sam,
Sep 3, 11:20pm
MUSTARD SAUCE [microwave] ¼ cup brown sugar 1 tbsp cornflour 1½-3 tsp dry mustard powder 1 egg 1 cup corned beef liquid ¼ cup malt vinegar
Whisk together, then add 1 cup of corned beef liquid. Microwave on HIGH in 1 minute bursts, whisking in between, for 4-5 minutes. Add salt and pepper to taste. :-))
lythande1,
Sep 4, 1:04am
The Edmonds one should be called syrup.
1/4 cup Dijon mustard 3 tablespoons butter, melted 2 tablespoons honey 1 teaspoon cider vinegar salt and pepper In a small bowl, whisk together ingredients.
1/2 cup white wine 1/2 cup grainy mustard, like Dijon 1 teaspoon dried thyme 1/2 cup heavy cream (or creme fraiche) 4 tablespoons finely chopped parsley Pour in the white wine Add the mustard, thyme and water and bring to a rolling boil. Taste the sauce for salt and add some if needed. Add cream and parsley.
sniper03,
Sep 4, 1:27am
Thanks all! Hopefully I have some success tonight!
rainrain1,
Sep 4, 6:13am
Syrup? Wash out your mouth. we shall continue to enjoy it with our beautiful export quality home grown corned beef
freckle,
Sep 4, 8:03am
We love the Edmonds one too, especially th microwave one - tasty and quick!
motorbo,
Sep 4, 8:24am
exactly you enjoy what you like
debudder,
Nov 14, 3:52pm
We love the edmonds one but I use milk instead of the liquid, I haven't found anyone who has tried it this way and not liked it. Infact I have been making it this way for nearly 40 years and can say with all honesty that all of my friends and family now use milk as well
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