Mary Helen’s Magnificent Mustard Sauce For St. Patrick’s Day

 Mary Helen’s Magnificent Mustard Sauce For St. Patrick’s Day

St. Patrick's Day bagpipes

As hardcore Scots, we celebrate St. Patrick’s Day with a certain level of ferocity.  Our friend Ian from the Salt Lake Scots Pipe Band marches down the street and gives a concert for the neighborhood.  My brother-in-law Bill reads from the Irish poets with his beautiful, sonorous voice.   Our neighbors Mickey and Sharee Gallivan bring over an aged whiskey that would melt your internal organs clear out of your body.  And then–the Corned Beef and Cabbage with Mary Helen’s Magnificent Mustard Sauce.  This is from my mother–the coolest woman in North America–and it’s amazing.  Sharp, tangy, delicious.  Seriously, you could use it as a beverage.  Try it out, you’ll be hooked.  A little gift from my family to yours.  By the way, if you do better with visual instruction, check out “Cooking With Todd & The Toddler–A Complete Corned Beef & Cabbage Dinner Tutorial.” on our YouTube channel.

Mary Helen's Magnificent Mustard Sauce

Mary Helen’s Magnificent Mustard Sauce

2 tbsp sugar

2 tbsp plain yellow mustard (NOT the fancy stuff)

1/2 tsp salt

2 eggs

6 tbsp white vinegar

4 tbsp water

Low heat, stir till thickened.  Next time you see me I expect a hug, but don’t make it weird.

corned beef and mary helens magnificent mustard sauce

What about the corned beef?

I’ve heard questions from some of you about the corned beef–apparently a little intimidated.  Trust me, if a cooking feeb like ME can do it, so can you.  There’s a little packet of spices attached and clear instructions.  You either boil or bake, it’s up to you.  The corned beef comes usually in two ways–flats or points.  Flats are a little more expensive, points a little more fatty, so it’s up to you.  Throw in carrots, cabbage, potatoes, parsnips, and you’ve got a feast.



You’ll have leftovers, so tomorrow I’m giving you my mother’s secret recipe for Colcannon.  Oh, you gonna love me!

bill and todd

This is The Todd in his MacLean of Duart kilt, and my brother-in-law Bill in his…well…I think Bill just really likes wearing a skirt.

corned beef and cabbage


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6 responses to “Mary Helen’s Magnificent Mustard Sauce For St. Patrick’s Day”

  1. Sidni H. says:

    Thank you! We love corned beef & cabbage! I usually slow cook it in crock pot & toast cabbage in oven with vinegar & olive oil. I’ll be looking forward to tomorrow’s recipe! Have a blessed St. Patrick’s Day!

  2. Erin (and sometimes The Todd) says:

    The way you make the cabbage sounds wonderful! Thanks for the idea, and Happy St. Paddy’s Day to you! 🙂

  3. I must try my sister’s receipe for mustard sauce. As I am married to an Irishman we do celebrate St. Patrick’s day in the usual way. Corned beef, (always boiled then baked with a brown, sugar, mustard glaze),
    the usual veggies and I shred cabbage and cook it in a wok with salt, pepper, and dashes of red wine vinegar to taste. A little water so that it will steam alittle.

  4. Erin (and sometimes The Todd) says:

    Auntie! I must try your glaze on the corned beef–it sounds glorious. Well…the Todd will try it…we both know I can’t cook.

  5. Auriette says:

    Is this mustard sauce anything like salad cream? We had it England and it’s amazing.

  6. todderinfav5admin says:

    Auriette–I’m not sure. How do you make salad cream? I’m intrigued!

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