Monday, March 15, 2010

Edmonds Coobook Mustard Sauce

Mustard Sauce For Corned Beef and Cabbage

Now I know this is the spur of the close to St. Patrick's Day but I wanted to post this recipe for Mustard Sauce for those of you who would like a little something different than plain old mustard  from the jar on your Corned Beef and Cabbage for St. Patrick's Day.

I have been using this recipe each time I make a Corned Beef for almost 12 years now.  When I first moved to New Zealand  I came across the most wonderful cookbook called 'Edmonds Cookbook'.  It is a New Zealand icon, and it is chocked full of some of the most amazing recipes.  To be honest, and as some of you know my husband loves to cook too, and it is the only cookbook that he refers to.  I am more the cookbook collector in this household, and I have a huge collection which I have been collecting since I was a teenager.  Anyway the Edmonds Cookbook has the most fantastic recipe for mustard sauce and it is so nice for a change on your Corned Beed than just using plain old mustard.  You can also save yourself several dollars from not having to buy a bottle of mustard sauce in the grocery store.  A bottle of that is very pricey.  This is such a cinch to will take you five minutes at the very most.

So I am posting this recipe from the Edmonds Cookbook for you to enjoy, but just one more thing.  I put my own two cents worth into the recipe if interested.  Once you have made the recipe you can add 1-2 tablespoons of honey for another little different taste which is really great, so that will be up to you, but it tastes so lovely. You can't get it better than this.

Here is the recipe!


Hugs From Patricia


1 egg

1/4 cup sugar

1 tablespoon flour

1 teaspoon mustard powder

1 cup corned beef stock or ham stock (that corned beef or ham has been cooked in)

1/4 cup vinegar

salt & pepper


1. Beat egg and sugar together.

2. Add flour, mustard, pepper and salt.

3. Stir in liquids gradually.

4 .Cook in saucepan over medium heat until mixture thickens.

5. Serve over hot sliced corned beef or hot ham.


  1. I grew up with this recipe, now I often get asked for it. I am so glad you have put it up here Patricia because I have lost my "Cooks Bible" Thankyou :)

  2. Thank you for the recipe. My cook bible had fallen to bits that I got when we married in 1970. My daughter sent me over a new one to Aus and I cant find the recipe in it so thanks so much.

  3. Hello Heather and Glenda,

    I am delighted that you left a comment about the Edmond's Mustard Sauce. It is a frequent sauce that we use in our home. We love Corned Beef and the Corned Beef is nothing without the mustard sauce. We have been using it for many years. It evens goes great with some steamed cabbage wedges. Do try it sometime.