a St. Patrick's Day recipe

So, are you all eating corned beef and cabbage tomorrow? With a very Irish last name like McCaffrey (and O'Malley and Kelly on my side of the family) you can guess that my answer is yes. I'm actually not that crazy about the taste of corned beef but it's once a year and I do love all the vegetables that go with the traditional boiled dinner. I like to cook the onions and cabbage together but prefer the carrots and potatoes done separately. It just tastes fresher that way.

But, however you cook yours, give this tangy mustard sauce a try. It tastes wonderful and is guaranteed to clear out your sinuses while it's cooking. Don't take a deep whiff without a tissue handy :)


Tangy Mustard Sauce
1-1⁄2 tablespoons butter
1 egg
1⁄3 cup light brown sugar
1⁄4 cup granulated sugar
1⁄4 cup prepared spicy brown mustard
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
3⁄4 cup cider vinegar


Melt butter in a small saucepan, then set aside to cool. In a small bowl with an electric mixer, beat egg with sugars and mustard, salt and pepper until combined. Beat in vinegar. Stir mixture into cooled butter, mixing well. Over medium heat, bring the mixture to boiling, stirring frequently. Reduce the heat, simmer for 3 minutes, then serve hot.