Mustard Sauce for Corned Beef


1 c. white wine
1 tsp. minced garlic
1/2 c. diced onion
1 c. heavy cream
1 c. chicken stock
1 c. dijon
1 tsp. whole grain mustard
1 tsp. salt
pinch pepper
2-3 tsp. flour (or corn starch?)


In a small saucepan over medium heat, boil white wine, garlic, and onion for 5 min. Add cream and stock. Simmer for another 5 min. Whisk in mustards, salt, and pepper. Simmer for 3-4 minutes. Whisk in flour and simmer until sauce begins to thicken.  [CP: It’s the thickening step that is problematic; the recipe’s original 1 tsp. flour is no where near enough to thicken this much stuff.  Try up to 1 tbsp. flour, or even switch over to corn starch.]


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