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Even if you’re not Irish (altho like being blonde, it’s a lot more fun;-)…St. Patrick’s Day is another excuse to celebrate!  And being the good Irish girl that I am, I have my corned beef from Fatted Calf stewing in Guinness on the stove, awaiting its counterparts – cabbage and potatoes.

One recipe that I’ve carried with me since childhood is a creamy mustard sauce which I think originated on my Dad’s side of the family (we’ll see if he’s paying attention.)  Each year I rifle through my recipe box (yes, I still have one) to uncover the tattered paper which is like finding a pot of gold at the end of the rainbow (how appropriate.) So if you need a little something extra to make your brisket come alive, drizzle this over not just the meat..but the potatoes and cabbage, too.

Mustard Sauce – Makes 2 cups

4 TB organic butter
2 TB flour (any type is fine)
4 tsp. dry mustard
4 tsp. sugar (I use agave)
2 tsp. sea salt
1/2 cup apple cider vinegar
4 TB mayonnaise
1 Tsp. Tabasco (I use green:)

Mix butter and flour in saucepan on medium-low heat to make a roux/paste.  Stir in mustard, sugar and salt. Once combined, add vinegar until well blended.  Add mayo, Tabasco and 1 cup water and stir until mixture becomes creamy.  Serve immediately.