Wednesday, March 16, 2011



from Bristol Farms' Executive Chef, Bruce Jacobs

Here is a simple and delightful sauce created by Bruce Jacobs, Executive Chef at Bristol Farms Markets. He serves it with his St. Patrick’s Day corned beef – but the sauce is excellent served with or over ham, chicken, and other meats, as well.

Preparation Time:

5 min


very simple


2 tablespoons, butter
2 tablespoons, flour
2 cups, broth from cooking corned beef (see *Cook’s Note)
1 cup, heavy (or whipping) cream
1 tablespoon, prepared horseradish sauce
2 tablespoons, whole grain mustard (or add to taste)
2 tablespoons, fresh chives - minced

*Cook’s Note: Bruce makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated “Better Than Bouillon (brand) Ham Base” mixed with 2 cups of water.

To make the roux: Melt the butter in small saut̩ pan, then slowly stir in the flour and cook over low heat for 15-30 seconds stirring constantly (do not allow this roux to brown Рyour purpose in cooking it is to cook away any raw flour taste). If you do not cook the roux long enough, you will have a strong flour taste in your sauce.

To finish the sauce: In a small pot, bring the stock ,cream, horseradish and mustard to a boil. Reduce heat to a simmer and slowly add the roux (flour and butter paste), a little at a time, until the sauce is thick enough to coat the back of a spoon. Stir in the chives.

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