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Traditional Mustard Sauce for Corned Beef


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Ingredients

6 portion(s)

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
  • 6
    4min
    Preparation 1min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Traditional Mustard Sauce
  1. Place egg and sugar in TM bowl and mix on speed 3 for 3 seconds

  2. Add all other ingredients, in list order, and cook for 3 minutes at 90 degrees on speed 3.

  3. Pour into jug for serving with corned beef, and enjoy

10

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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.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great recipe. Made it tonight and was an absolute...

    Submitted by whoosha on 7. April 2019 - 21:57.

    Great recipe. Made it tonight and was an absolute hit with the family.

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  • Thanks for the recipe convert was just about to do...

    Submitted by JSKKCC on 21. February 2019 - 11:28.

    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

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  • This is great. I used mustard powder instead of...

    Submitted by Janet C on 19. November 2018 - 11:34.

    This is great. I used mustard powder instead of hot english. I guess my Edmonds book is older than yours. Haha. Thanks for sharing.

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  • Not for me. Sickly sweet. Would eliminate the...

    Submitted by Thermigal on 20. July 2018 - 20:37.

    Not for me. Sickly sweet. Would eliminate the sugar all together but thanks for showing a quick way to make it.

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  • Delicious sauce that takes me back to when Grandma...

    Submitted by Danille on 12. April 2018 - 17:49.

    Delicious sauce that takes me back to when Grandma made mustard sauce for us.

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  • Way too sweet. I used 45 grams after reading the...

    Submitted by alkababba on 8. April 2018 - 20:00.

    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.

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  • This mustard sauce is beautiful, but way too sweet...

    Submitted by Cobie on 18. March 2018 - 23:18.

    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

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  • Delicious!! Perfect for our corned beef tonight.

    Submitted by Racheybabe on 1. February 2018 - 17:51.

    Delicious!! Perfect for our corned beef tonight.

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  • Tweedcooker Hi there yes it would have been too...

    Submitted by Bramsgirl on 18. May 2017 - 06:36.

    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. Smile

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  • Thanks for the method Its our fave sauce to go...

    Submitted by Bramsgirl on 18. May 2017 - 06:32.

    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.
    i

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  • Easy to make and delicious.

    Submitted by Charoux-NZ on 11. January 2016 - 17:35.

    Easy to make and delicious.  Good to find a traditional mustard sauce thermomix recipe that can be quickly prepared while hubby carving meat.  Definitely securely stored in my favourites.

    Thanks  for sharing

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  • loved it. thank you!!!

    Submitted by gemthecamel on 10. June 2015 - 11:42.

    loved it. thank you!!!

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  • our new favourite sauce for

    Submitted by Nicoleking71 on 14. January 2015 - 07:51.

    our new favourite sauce for corned beef 

     

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  • Very easy sauce, didn't need

    Submitted by Chatterboxtreen on 5. September 2014 - 15:44.

    Very easy sauce, didn't need any adjustments. Will be my go to mustard sauce from now on, thanks tmrc_emoticons.)

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  • Perfect the first time I made

    Submitted by 4armd on 8. July 2014 - 23:20.

    Perfect the first time I made it. Perfect compliment for corned beef. Thank you Sandra. 

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  • I only had Dijon mustard, so

    Submitted by Purplerain on 7. June 2014 - 19:45.

    I only had Dijon mustard, so doubled amount and extra 10ml malt vinegar, perfect.

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  • I used the remainder of my

    Submitted by drbliss on 27. April 2013 - 19:53.

    I used the remainder of my broth from the corned beef, added corn flour, salt, pepper and mustard (to your liking) and cooked on 100 degrees/3 min/speed 3. It was so awesome! *TIP* Maybe don't use all the broth though, as I used it all and ended up with a lot of sauce!  tmrc_emoticons.D Thank you for your help though, it's my first week with the TM... Sooo Excitement!  tmrc_emoticons.)

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  • an excellent sauce for corned

    Submitted by Joanne on 25. April 2013 - 16:06.

    an excellent sauce for corned beef. Third time I have made it today. love it. 

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  • Cooked this tonight to go

    Submitted by karen22 on 9. October 2012 - 00:28.

    Cooked this tonight to go with our corned beef, beautiful!!!!

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  • I made this to go on roast

    Submitted by Tweedcooker on 5. June 2012 - 15:50.

    I made this to go on roast pork and doubled the recicpe to cater for a largish group. I cooked it for four and a half minutes and used chicken stock instead of corned beef water and mustard powder instead of hot English mustard. I found it to be a bit too sweet for my taste so will use half the sugar in future. I will finish it off with 2 tablespoons of cream before servng. Thanks for the recipe!

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  • Thanks Sandra for sharing

    Submitted by Donna O'Sullivan on 30. May 2012 - 06:45.

    Thanks Sandra for sharing this recipe, which is a great basic for people to have in their recipe collection tmrc_emoticons.)

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