Ingredients
Sauce
- 1 egg
- 60 grams sugar
- 1 tablespoon cornflour
- 2 teaspoons Hot English mustard
- to taste pepper and salt
- 250 grams Liguor Beef was boiled in
- 60 grams vinegar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place egg and sugar in TM bowl and mix on speed 3 for 3 seconds
Add all other ingredients, in list order, and cook for 3 minutes at 90 degrees on speed 3.
Pour into jug for serving with corned beef, and enjoy
Traditional Mustard Sauce
Tip
This is a family favourite that I had been making it the old fashioned way, until I bought my TM. The recipe is adapted from the Edmonds cookbook 1972 edition.
Thermomix Model
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Recipe is created forTM 31
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Comments
Great recipe. Made it tonight and was an absolute hit with the family.
Thanks for the recipe convert was just about to do it myself and thought I would check first love this recipe I use malt vinegar and just Colman’s dry mustard powder. Sooo good on corn beef
This is great. I used mustard powder instead of hot english. I guess my Edmonds book is older than yours. Haha. Thanks for sharing.
Not for me. Sickly sweet. Would eliminate the sugar all together but thanks for showing a quick way to make it.
Delicious sauce that takes me back to when Grandma made mustard sauce for us.
Way too sweet. I used 45 grams after reading the reviews and it was still not on. I wouldn't add any at all next time. I do add vinegar, cloves, brown sugar and pepper corns to the water the beef is cooked in, but I thought everyone did.
This mustard sauce is beautiful, but way too sweet for us.
i only added 40g of sugar but will try this again with less sugar as
I truly think this sauce is worth another go.
I will also try it with English mustard as I didn’t have it and used
Keens mustard powder. I will leave another comment when I make it for the second time...I’m sure it will be a keeper😀
Thanks Donna!
cobie
Delicious!! Perfect for our corned beef tonight.
Tweedcooker: Hi there, yes it would have been too sweet as you used chicken stock. Many of us who grew up with this sauce add malt vinegar to the liquid when cooking the corned beef so you a more sweet & savoury taste overall.
Thanks for the method. It's our fave sauce to go with corned beef & in sandwiches the next day. I used normal flour as per the original Edmonds recipe as we prefer the texture.
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