Mustard Cream Sauce For Corned Beef

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups broth (from cooked corned beef)
• 1 cup heavy cream
• 1 tablespoon prepared horseradish
• 2 tablespoons whole grain mustard (or to taste)
• 2 tablespoons fresh chives, minced

1. Note: Chef Jacobs makes this sauce using the same broth in which his corned beef and vegetables have been cooked. Alternatively, substitute 2 teaspoons of concentrated "Better Than Bouillon" Ham Base (available at most grocery stores) mixed with 2 cups of water.
2. To make the roux, melt the butter in a small saute pan, then slowly stir in the flour and cook over low heat for 15-30 seconds, stirring constantly. Do not allow roux to brown.
3. To finish the sauce, bring the broth, cream, horseradish and mustard to a boil in a small saucepan. Reduce heat to a simmer and slowly add the roux, a little at a time until the sauce is thick enough to coat the back of a spoon.
4. Stir in the chives and serve over corned beef, cabbage and other vegetables.

butter, flour, broth, heavy cream, horseradish, grain mustard, fresh chives

Taken from www.food.com/recipe/mustard-cream-sauce-for-corned-beef-214690 (may not work)