Irish Mustard Sauce Recipes

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.

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.

Steps:

• 1. In a large stock pot add diced potatoes, leeks, bouillon cube and cover with water 2 inches above potatoes. Cook on medium-high heat.
• 2. When water begins to boil add washed cabbage leaves and cover with a lid. Cook until cabbage leaves are tender. Remove and drain on paper towels.
• 3. While potatoes are cooking assemble sauce. In a small bowl combine mustard, mayonnaise, and Guiness. Stir until well combined.
• 4. When potatoes and leeks are tender. Drain liquid and pour into a mixing bowl. Add half of the Guiness mustard sauce and mix on high until creamy.
• 5. Add corned beef and fold into potato mixture until well combined. Add salt and pepper to taste.
• 6. To assemble cabbage rolls: Using 1/3 cup measure scoop potatoes and place on end of cabbage leaf. Roll cabbage leaf "burrito style" and place seam side down in baking dish. Repeat until all rolls have been completed.
• 7. Bake at 350 until heated through. To the remaining sauce add a tablespoon at a time additional Guiness until the sauce reaches desired consistency. Serve with sauce poured over cabbage rolls.
• 8. Any left over sauce makes an amazing dip for veggies, fries, chips etc. I've even used it in place of salad dressing.

Steps:

• In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.