Guinness Mustard & Horseradish Cream

These are my most favorite condiments for a St. Patrick's Day dinner of Corned Beef & Cabbage. When I was a kid, the only thing I looked forward to on the holiday was the Irish Soda Bread. Everything else, I didn't really care for. As an adult, I love the whole meal. I will be making the traditional dinner this evening. I won't be able to blog the corned beef, as it will be too dark when I serve it. It's hard enough to make corned beef look pretty, without adding the extra disadvantage of having to use a flash.
This recipe is what I will use, for anyone who's interested. I made it last year & it was perfect. Both of these condiments are super quick & easy & can be made ahead of time...which, is always a big help when entertaining. I recommend trying both!

For the mustard, measure a 1/2 cup of coarse grain Dijon mustard into a mixing bowl.

Add 2 tablespoons of Dijon mustard, 2 tablespoons of Guinness beer,

1 tablespoon of minced shallots,

and 1 teaspoon of light brown sugar. Stir to combine & chill for 2 hours, before serving.

For the horseradish cream, add 1 tablespoon of finely chopped dill pickle to a mixing bowl.

Along with, 1 cup of sour cream, 1 tablespoon of finely chopped fresh chives,

and 6 tablespoons of prepared white horseradish. Stir to combine & chill for 2 hours, before serving.

Guinness Mustard

From Bon Appétit, March 2008
Makes 6 servings

1/2 cup coarse grain Dijon mustard
2 tablespoons Dijon mustard
2 tablespoons Guinness stout
1 tablespoon minced shallot
1 teaspoon light brown sugar

Combine all the ingredients in a mixing bowl & stir to combine. Cover and refrigerate at least 2 hours. This can be made up to 2 days in advance.
Click here for the printable recipe.

Horseradish Cream

From Bon Appétit, March 2008
Makes 1 1/2 cups

1 cup sour cream
6 tablespoons prepared white horseradish
1 tablespoon finely chopped dill pickle
1 tablespoon finely chopped fresh chives

Whisk all the ingredients together in a mixing bowl. Cover and refrigerate at least 2 hours. This can be made up to 2 days in advance.
Click here for the printable recipe.