IRISH MUSTARD SAUCE
Make and share this Irish Mustard Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornstarch, sugar, mustard and salt in quart pan.
- Add water.
- Stir over low heat until mixture thickens and boils. Remove from heat; add butter, vinegar, and horseradish.
- Beat a little of hot mixture into egg yolks; then add yolk mixture into pan.
- Cook slowly, stirring until sauce thickens slightly. Serve.
Nutrition Facts : Calories 73.4, Fat 5.2, SaturatedFat 2.6, Cholesterol 102, Sodium 320.9, Carbohydrate 4.8, Fiber 0.2, Sugar 2.4, Protein 1.5
SCOTCH EGGS WITH MUSTARD SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside.
- Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
- Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish.
- Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and turn to completely coat. Let the excess egg drip off, then roll in the panko.
- Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.
CREAMY WHOLE-GRAIN MUSTARD SAUCE
Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
- Add shallots and saute until soft, about 2-3 minutes.
- Add vinegar and cook for 1 minute.
- Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
- Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
- Remove from heat and whisk in remaining butter.
- Strain into a small bowl.
- Whisk in mustard, salt and pepper.
- Cover and refrigerate until ready to use, up to 24 hours.
Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9
IRISH PARSLEY SAUCE
Per www.greatfood.ie, "Parsley sauce - white sauce with freshly chopped parsley - is a staple of Irish cooking. We eat it with bacon and cabbage, it helps to moisten the meat."
Provided by januarybride
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
- Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
- Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
- Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
- For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
- Add the parsley, stir and serve immediately.
Nutrition Facts : Calories 133.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.9, Sodium 125.1, Carbohydrate 10.4, Fiber 0.7, Sugar 0.1, Protein 3.8
MUSTARD SAUCE FOR CORNED BEEF
Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!
Provided by Anna Murray
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat; remove from heat.
- Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
- Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g
IRISH BACON AND CABBAGE WITH MUSTARD SAUCE
This recipe comes from Cooking Light magazine. Just in time for St. Patrick's Day! This dish is more authentic than the traditional corned beef and cabbage that we eat here. The Irish bacon is also leaner than American bacon Please keep the recipe authentic and do not substitute the boiling bacon for American bacon because the recipe will not turn out right.
Provided by SoCalCookerGal
Categories Potato
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the bacon in a large Dutch oven, cover with 8 cups of water. Bring to a boil, cover, reduce heat and simmer for 2 hours. Skim foam from liquid as necessary.
- Remove bacon from pan, cover and keep warm. Remove 1 1/4 cups of cooking liquid from pan, reserve for mustard sauce. Discard the remaining cooking liquid.
- Add red potatoes, carrots and cabbage to pan, cover with the remaining 6 cups of water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender, drain. Cut each cabbage quarter in half lenghtwise.
- Melt butter in a medium saucepan over medium heat.Add onion and garlic, cook for 3 minutes or until tender, stirring occasionally. Stir in wine and mustard, cook 2 minutes. Add the reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil, cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt.
- Cut the bacon into 8 slices. Serve with vegetables and sauce.
Nutrition Facts : Calories 677.4, Fat 55.8, SaturatedFat 19.8, Cholesterol 90.2, Sodium 1098.8, Carbohydrate 24.1, Fiber 5.9, Sugar 8.4, Protein 18.2
HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF
When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York
Provided by Taste of Home
Time 5m
Yield 10 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.
Nutrition Facts :
MUSTARD CREAM SAUCE FOR CORNED BEEF
A sauce from Bruce Jacobs, Executive Chef at Bristol Farms Markets in CA for your St. Pat's corned beef. It's also good with ham, chicken or other meats.
Provided by San Marcos Sunshine
Categories Sauces
Time 15m
Yield 3 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Note: Chef Jacobs makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated "Better Than Bouillon" Ham Base (available at most grocery stores) mixed with 2 cups of water.
- To make the roux, melt the butter in a small saute pan, then slowly stir in the flour and cook over low heat for 15-30 seconds, stirring constantly. Do not allow roux to brown.
- To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon.
- Stir in the chives and serve over corned beef, cabbage and other vegetables.
Nutrition Facts : Calories 263.6, Fat 21.5, SaturatedFat 9.2, Cholesterol 48.5, Sodium 2315.1, Carbohydrate 12.7, Fiber 6.3, Sugar 2, Protein 9.2
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