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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (53g) Recipe makes 6 servings |
||
| Calories 36 | ||
| Calories from Fat 13 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 12mg | 0% | |
| Potassium 26mg | 0% | |
| Total Carbohydrate 3.6g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 3.0g | ||
| Protein 1.6g | 3% | |
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My mother's recipe is a family favourite.
SERVES 6
Ingredients
- 125 ml water (in which corn beef has been boiled)
- 125 ml vinegar
- 4 teaspoons dry mustard
- 1 egg
- 4 teaspoons sugar
Directions
1
Mix the egg, mustard and sugar together.2
Add the vinegar and beef liquor.3
Heat gently without boiling.4
Serve hot or cold with hot or cold corned beef.
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- Course > Condiments, etc. > Sauces > Savory Sauces
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: SPrins
On Mar 27, 2009
YUM!! Used on Corned Beef #14537. Subbed some regular mustard for some of the dry since I ran out. Next time I'll make sure I have enough. Sure was tasty!! :O) Thanks for sharing!
From: KingJackQueen
On Mar 18, 2009
Made this for our St. Patrick's day corned beef and found it quite good. Would probably go well with a pork tenderloin as well. Thanks for posting.
From: Bruce
On Aug 25, 2004
I changed it around a little. I used malt vinegar and brown sugar. I also used 2 tsp of dry mustard and 2 tsp of prepared dark brown mustard. I added 1 tblsp of cane syrup. This made it a little thicker and a little stouter and sweeter. It was excellent. I think the beauty of this recipe is it is a very good basis to play around with depending on what you want. I love it. I think it would also be good for chicken or fish if played with a little bit.
From: MommyMakes
On Jun 29, 2005
This was excellent! I used 1/2 cup each beef stock and white vinegar and added 1 tbsp of flour to thicken. Excellent along with your corned beef recipe, I will continue making these together.
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