Sauces & Marinades
A perennially popular sauce for corned beef.
Prep Time: 15 mins
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Chelsea white sugar
Edmonds standard flour
2 tsp mustard powder
1 cup water or corned beef cooking liquid
¼ cup malt vinegar
Salt and pepper
Beat the egg and sugar together and put into a saucepan.
Whisk in the flour and mustard, then gradually add the water and vinegar.
Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.
Products used in this recipe
Standard Grade Flour 1.25kg
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