Back in 1985, my husband and I spent a week on a schooner in the waters off Maine. We sailed among the islands, ate lobster on the beaches, and had a wonderful time.
One of the meals we had was a New England boiled beef dinner, with carrots and cabbage and potatoes and a wonderful mustard sauce.
I don't think I've made boiled beef since then, but I've made many, many jars of the mustard sauce. We use it for corned beef every March, and for sandwiches and on ham. It's simple, made of ingredients that are household staples, but it adds a zing to a lot of different foods.
I'll be making a batch before St. Patrick's Day. If you do, too, let me know what you think!
Mustard Sauce
Stir together (in a double boiler if you have one. I don't, and it turns out just fine)
2 TBS dry mustard
1 tsp flour
1/2 tsp salt
1 tsp flour
1/2 tsp salt
1/4 cup sugar
Add in, stirring a bit at a time until it is mixed in well and there's no lumps
1 cup evaporated milk
1 cup evaporated milk
Slowly heat up, stirring constantly. When it is hot but not quite bubbling, add and stir
1 beaten egg yolk
Slowly drizzle in, while still stirring
1/2 cup heated cider vinegar
Take off heat and pour into glass jars. Store in refrigerator.
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