Mustard-Parsley Sauce for Corned Beef & Cabbage

To contact us Click HERE
I wanted to get this posted in time for you to try.This is a great little sauce to serve with your St. Patrick's Day corned beef and cabbage dinner.You just need to scoop out a cup of broththat the corned beef has been cooking in.It gives it great flavor.Mustard-Parsley Sauce2T butter2T flour1 C milk1 C reserved cooking brothfrom the corned beef1/2 t salt1/2 t pepper2 T Dijon mustard1 T cider vinegar1/4 C chopped fresh parsleyIn a saucepan melt the butter over medium heat. Whisk in the flour. Cook, stirring until smooth and bubbly. Whisk in the milk and broth. Bring to a boil, stirring, reduce heat to lowand whisk until thickened (about 3 minutes). Remove from heat and whisk in the salt, pepper, mustard, vinegar and fresh parsley. Put into a gravy boat to pass.Serve with the corned beef and cabbage
Enjoy!
Links: Between Naps On The Porch,
Designs By Gollum