- 1/4 cup white muscadel or hanepoot dessert
- wine (optional-see cook's note)
- 1/2 cup saltanas
- 1/4 cup grainy mustard
- 2 T freshly squeezed lemon juice
- 1 1/4 cup stock (see cook's note)
- 2 T butter
- 2 t lemon zest
- sea salt
Pour the dessert wine over the sultanas and leave to soak for 30 minutes. Place the sultanas and dessert wine, mustard, lemon juice and stock in a saucepan and boil uncovered to reduce the sauce.
Once thickened, stir in the butter and lemon zest and season to taste. Keep warm and serve with the corned beef.
Cook’s notes: Strain the cooking liquid of the corned beef and use it as the stock for the sauce. It can be salty so taste the sauce before you add any extra salt.
If you prefer to make a sauce without alcohol, you can substitute the dessert wine with stock, but then add a little honey or brown sugar to balance the flavour.
This recipe was created by Mariana Esterhuizen, the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341 0272 if you have any queries about this recipe.