A creamy mustard sauce is one of the traditional pairings for corned beef. This is a quick sauce that you can whip up while resting your corned beef - it only takes around 5 minutes to cook - or make it to serve on fish, steamed vegetables, roast beef or grilled chicken.
Mustard Parsley Sauce ingredients
Check out the recipe card further down the post for comprehensive ingredients and quantities.
- Normal bechamel ingredients - butter, plain flour and milk.
- Corned beef cooking liquid - use stock (preferably beef) or additional milk if you're not cooking corned beef.
- Wholegrain or Dijon mustard.
- Cream - optional, a splash at the end adds a little richness.
- Parsley.
- Salt and pepper, to taste - use white pepper if you have it. Don't add too much salt, because corned beef is quite salty.
How to make Mustard Parsley Sauce
Check out the recipe card further down the post for comprehensive instructions.
- Make the roux by melting butter and combining with flour.
- Whisk in the corned beef cooking liquid or beef stock.
- Slowly add the milk while whisking.
- Add the mustard and cream, if using.
- Remove from heat and add the chopped parsley. Season with salt and pepper.
Tips
- Whisk the bechamel sauce regularly to prevent it sticking to the base of the pot.
- You can make the sauce entirely from stock or the corned beef cooking liquid, without milk. This is called a velouté.
What to serve with Mustard Parsley Sauce
This sauce is perfect for serving on top of tender slices of roast beef, but also works well with:
- Steamed fish
- Steamed vegetables
- Grilled chicken
- Roast beef
Parsley Mustard Sauce
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 5 mins | 10 mins |
Serves
4 as a side
Creamy & mustardy, this parsley mustard sauce is perfect for serving on top of slices of tender corned beef, steamed vegetables, fish, grilled chicken or roast beef.
- 2 tbsp (30g) butter
- 2 tbsp (20g) plain flour
- 125ml (1/2 cup) corned beef liquid or beef stock, see note 1
- 250ml (1 cup) milk whole/full fat
- 2 tbsp wholegrain mustard or sub for Dijon if you prefer
- 2 tbsp cream optional - adds richness
- 10-16g (3-5 tbsp) fresh parsley, finely sliced lower thick stems discarded
- Salt and pepper, to taste preferably white pepper
Steps
- Make the roux – melt butter in a saucepan over medium heat. Stir in flour and cook, whisking occasionally, for about 30 seconds until bubbling.
- Make bechamel - gradually whisk in the stock and then the warm milk, a little at a time, whisking until smooth.
- Thicken - simmer the sauce for a few minutes, until thickened. Whisk occasionally.
- Add mustard - whisk in the mustard and cream (if using).
- Add parsley - remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
Notes
- Corned beef liquid - if making this for corned beef, use the braising liquid you're cooking the beef in. Alternatively, use stock (preferably beef stock). If you don't have stock, just use extra milk.
- Mustard - this recipe works well with both seeded and Dijon mustard. If you're not a fan of mustard, start with 1 tbsp and add to taste. If you like your mustard, feel free to add more!
- Serving suggestions - corned beef is the classic; the sauce goes well on grilled chicken, steamed vegetables, fish, and roast beef.
- Velouté - you can make the sauce as a velouté rather than a bechamel by omitting the milk. Be careful with the corned beef cooking liquid as it can be very salty - you might like to replace some or all of the corned beef cooking liquid with a salt reduced beef stock.
- Thinning - if the sauce is too thick, whisk in a little extra milk, water or corned beef cooking liquid to thin it out.
