Growing up St. Patrick’s Day always meant corned beef and cabbage. Boiling meat in a huge pot of water always sounded disgusting to me and it looks terrible, but once it is done it is a coronary-sabotaging piece of perfection.

We always ate it with a mustard sauce that my mom made. The stuff tasted amazing, but you had to be careful not to breath in too deeply. It packs a punch and can totally clean out your sinuses! Maybe it will help clean out my arteries too… When I was little I thought everybody got the sauce, but have since learned that thousands of families have been deprived of this wonderful tradition. So I talked to my mom and she agreed to let me share the recipe here. You lucky ducks!

Just a heads up, if you taste the sauce all by itself it will taste way to vinegary. You have to try it on the meat. It is seriously amazing!

Corned Beef Mustard Sauce

Ingredients

• 1 1/2 tbsp. butter or margarine (melted)
• 1 egg (beat separately)
• 1/3 cup brown sugar
• 1/4 cup sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup vinegar
• 1/2 cup mustard

Directions

1. Mix the brown sugar, sugar and egg together.
2. Melt the butter in a small pot over the stove and then add the sugar/egg mixture to the butter.
3. Add the rest of the ingredients and stir.
4. Bring to a boil and simmer for 2 minutes.
5. Serve over corned beef and cabbage.

We’ve continued the St. Patrick’s Day dinner tradition at our house, but I don’t boil the potatoes or cabbage in with the corned beef. I’ve never been able to develop a taste for boiled cabbage and it is so yummy when it is roasted. I also bake the potatoes because let’s be honest, boiled potatoes are almost as gross as boiled cabbage. But my kids are absolutely crazy about the mustard sauce.