19 Reviews of Mustard Sauce for Corned Beef

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.

From: PeeGee

On Jun 5, 2004

Thank you. The sauce was a perfect complement for our corned beef today. I would not change any part of the ingredients.

From: Bergy

On Aug 8, 2003

Easy & very tasty sauce - I used Dancers crockpot corned beef recipe (without the veggies,) sliced the corned beef on a platter and drizzles this sauce over it - wonderful flavor. I had sauce left over so the next night I BBQ'd whole onions, sliced 3.4 way down into quarters wrapped them in foil, after 15 minutes I poured this sauce over the onions rewrapped them and cook another 15 minutes - heaven! Thanks Jan for a very good sauce

From: Sharmini

On Aug 25, 2005

Wow - what an awesome sauce - would definitely reccommend it - tangy but just so moreish. Only adjustment I made was the 1 tablespoon of flour to thicker. otherwise perfectly yummy !!!

From: Jewelies

On May 20, 2004

The perfect mustard sauce for corned beef. Very quick and easy to put together. I heated it on med-low in the microwave. Yum, Thanks Jan.

From: soulmatesforever

On Jun 5, 2004

This went perfect with Derf's corned beef recipe. Perfect sauce but a little on the thin side.

From: Chef #494084

On Mar 14, 2009

This is weird because when I tasted this from the pan it was way to vinegar-y for my taste. But, I perservered and put it on my meat anyway. It was AWESOME on the meat. I don't know what the difference is off and on the meat but I am not looking too far into it. I am just going to continue to use it every time I make corned beef. Thanks for the great recipe!!!!

From: Tisme

On Aug 1, 2006

10 out of 10 Jan, loved this sauce for the corned beef. So easy and so very tasty.

From: Baker Barb

On Oct 19, 2006

We loved this recipe! We made it with the corned beef Corned Beef and it was a perfect match. For non-metric cooks - 125 ml = 1/2 cup, a pretty easy conversion. I added 2 tsp of flour like a previous reviewer and it thickened it up a little bit. Makes a lot of mustard (1 cup) but it's very tasty with just the right amount of zing. Yummy!