5-Minute Mustard Sauce for Corned Beef
This tangy, creamy mustard sauce is the classic partner for corned beef, ready in just 5 minutes with a handful of pantry staples.
It cuts through the richness of the meat and brings a bright, sharp bite that store-bought versions just can’t match.
What Makes This Mustard Sauce So Good
The sauce has a smooth, velvety texture from sour cream and Dijon mustard, with a clean horseradish heat that lifts the whole plate.
A little sugar and a splash of vinegar round out the sharpness so it clings to each slice without overpowering it.
Ingredients
- 1/2 cup sour cream: full-fat gives the richest texture
- 2 tbsp Dijon mustard: the backbone of the sauce
- 1 tbsp prepared horseradish: adds a subtle, nose-clearing kick
- 1 tsp white sugar:
- 1 tsp apple cider vinegar: a mild brightness that balances the fat
- Pinch of salt:
Variations / Substitutions
- Greek yogurt: swap for sour cream for a tangier, lighter version.
- Whole-grain mustard: use in place of Dijon for a rustic, seedy texture.
- Fresh horseradish: if you have it, use 2 tsp finely grated fresh root, but prepared is reliable.
- Lemon juice: substitute for vinegar for a brighter citrus note.
Corned Beef and Cabbage.
How to Make Mustard Sauce for Corned Beef
Step 1: Mix the Base
In a small bowl, stir together the 1/2 cup sour cream, 2 tbsp Dijon mustard, and 1 tbsp prepared horseradish until smooth, about 30 seconds.
Step 2: Whisk in the Seasonings
Sprinkle in 1 tsp sugar, 1 tsp apple cider vinegar, and a pinch of salt. Whisk until the sugar dissolves and everything is evenly combined, another 30 seconds.
Step 3: Spoon and Serve
Taste the sauce and adjust salt or vinegar if you like. Cover and refrigerate for at least 15 minutes to let the flavors come together, then spoon into a small serving bowl and serve alongside hot corned beef.
A Few Tips for the Best Sauce
- Make sure your Dijon is fresh; a jar that’s been open too long can taste dull.
- The sauce thickens slightly as it chills, so don’t add extra liquid until after resting.
- A small pinch of white pepper rounds out the flavor without adding visible specks.
Scale it up for a crowd:
| Ingredient | Double | Triple |
|---|---|---|
| Sour cream | 1 cup | 1 1/2 cups |
| Dijon mustard | 1/4 cup | 6 tbsp |
| Prepared horseradish | 2 tbsp | 3 tbsp |
| Sugar | 2 tsp | 1 tbsp |
| Apple cider vinegar | 2 tsp | 1 tbsp |
| Salt | 1/4 tsp | 1/2 tsp |
Storing Leftover Sauce
- Refrigerate: Pour into a small jar or airtight container and keep in the fridge for up to 5 days. The flavor often gets better overnight.
- Serve Cold: This sauce is meant to be cold, so stir it before serving straight from the fridge.
What to Serve With Mustard Sauce
Beyond corned beef, this sauce is fantastic on a Reuben sandwich, slathered on roast beef sliders, or as a dip for thick-cut oven fries. It also wakes up a plate of steamed cabbage or roasted carrots.
Frequently Asked Questions
Can I make this sauce dairy-free?
Yes, use a thick, plain plant-based yogurt or sour cream alternative; the Dijon and horseradish carry the flavor.
Can I use yellow mustard instead of Dijon?
You can, but the sauce will be milder and less complex; Dijon gives a deeper tang.
What if I don’t have prepared horseradish?
Skip it, or use a tiny splash of hot sauce for heat; the sauce will still be delicious without it.
Mustard Sauce for Corned Beef Recipe
Ingredients
Method
- Stir sour cream, Dijon mustard, and horseradish in a small bowl until smooth.
- Add sugar, vinegar, and salt. Whisk until sugar dissolves.
- Cover and refrigerate at least 15 minutes, then spoon into a serving bowl and serve with corned beef.
