MUSTARD CREAM SAUCE

MUSTARD CREAM SAUCE

from Bristol Farms' Executive Chef, Bruce Jacobs Here is a simple and delightful sauce created by Bruce Jacobs, Executive Chef at Bristol Farms Markets. He serves it with his St. Patrick’s Day corned beef – but the sauce is excellent served with or over ham, chicken, and other meats, as well. Preparation Time: 5 min Difficulty: very simple

MAKES 3 1/4 CUPS 2 tablespoons, butter 2 tablespoons, flour 2 cups, broth from cooking corned beef (see *Cook’s Note) 1 cup, heavy (or whipping) cream 1 tablespoon, prepared horseradish sauce 2 tablespoons, whole grain mustard (or add to taste) 2 tablespoons, fresh chives - minced
*Cook’s Note: Bruce 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 (brand) Ham Base” mixed with 2 cups of water. To make the roux: Melt the butter in small sauté pan, then slowly stir in the flour and cook over low heat for 15-30 seconds stirring constantly (do not allow this roux to brown – your purpose in cooking it is to cook away any raw flour taste). If you do not cook the roux long enough, you will have a strong flour taste in your sauce. To finish the sauce: In a small pot, bring the stock ,cream, horseradish and mustard to a boil. Reduce heat to a simmer and slowly add the roux (flour and butter paste), a little at a time, until the sauce is thick enough to coat the back of a spoon. Stir in the chives.