Mustard Sauce
(for corned beef/silverside)


This is a recipe my family use all the time and I get asked for often


Recipe Posted on 5th September, 2004
Recipe Source: This recipe comes from a cookbook of real basics that mum gave me years ago. The book is called The New P.W.M.U Cookbook and it's put out by the Presbyterian Women's Missionary Union. This book has recipes for all the basics, from mashed potato, to scrambled eggs, scones, bread, soup, buiscuits, jam, pickles, sauces & gravies and roast anything. Another handy thing about it is that it's got cooking-time tables which give you the cooking times for all sorts of meats based on their weight and the cooking method (roast, boil, etc...). The book's not glamerous, but it's very practical!

Makes about 1 cup

Ingredients
1 egg, beaten
3 tablespoons sugar
1 desert spoon mustard powder
1/3 cup malt vinegar
2/3 cup broth that the meat was cooked in


Method
Combine all ingredients together in a saucepan over a medium heat. Mix constantly until the sauce thickens a little and coats the back of a spoon. Do not boil.