![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlPQe0F5RlFDm_vxnmmFRDJNLKLQimAHVWCfwjIx0ARsXbdg7a3EHNz31Exx6-SrnZp3LEdRVML4KBPBjpbT0xc3lLNvDz-GzVuInumVXfhgY6ZWCLnZicdVhqb-25W_M6ckyxwORSwo/s800/mustard6a%253A710.jpg)
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42JGwc-dUjPNqp5VYP6_p73sOtEVQ9asp6vkpfPi4T1Y2I8jzWXfcJwcyuzPFdSHS-x8k9QzuK1ZQx2XKWgTFJy7qKKdzso186bGj_NKiVS835Sr8cSHMnCr3ft5Ine8wvAsoQlPncNA/s800/mustard%253A710.jpg)
For the mustard, measure a 1/2 cup of coarse grain Dijon mustard into a mixing bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGC57cPxQCkltYEm66M6DG_boErCe5RwPFKj6NoxPikXYcoE6dgvc-LGJIs7uJzFREW89_z-S_9dDMOmgWqGBvy3YOlQryc8q6-C7nZ8vLp1t8-gARVJA9aWSXtawwyj2p4BQl9Kspxs/s400/mustard1%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_xVI2MnPyNXkIdA7SHf-H-B7aDaGHEU96SY3mguZ2qY_nUKrMfLaPbEAp9ga0UkKO32gpCqw7CgV5L0pe-qolpKkv-IIC-9sUVFinxyU2vN_Vk-gzK911bJfbApEIT5sMzIYwd4VowU/s400/mustard2%253A341.jpg)
Add 2 tablespoons of Dijon mustard, 2 tablespoons of Guinness beer,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygdGq4nwxEwYS5_rO67ZmBtIIBE0rMWpmS-bKc5HRXUiqhVeMD2DexnazrqTZInAslfGUCXcCX9BXX4WIuEIuntzjJtKosMrX5po8AC3FqBqG_rgoyfXdOLhVmPRqrz7ZpgQujqHewaM/s800/mustard3a%253A710.jpg)
1 tablespoon of minced shallots,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1MqCG3oUrtvY0G8YK1M5FR15EruKgpj2Er2ac7xvCxckmSCDh4drjO6z8pLFBBlwnEOE06oPUj0VVy5j_GSWpMyKL0_1RoEXHMDfK4eQEPqQlcD5C0qiXhszJsbT_fctGXAfkZBSmF4/s400/mustard4a%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0RjRGvBC3z9-9zQ0ottNC_jGsQbkv0xSLD8W1TcRDNePZdPcV0RrMPepLBlXW0Nyb_Vo9nbeS3Np_Cvh2e1nYRbLylLxzE7vP_Hp_LEsyLYQcUzjTnsCUo57cE1ERGd4p7b54tjQJWs/s400/mustard5a%253A341.jpg)
and 1 teaspoon of light brown sugar. Stir to combine & chill for 2 hours, before serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2obZtqHGnz9Oi4NyT5IZdzgB7dE5jiWtUy-p5n_gZQPGq7Gx-3osWRn1tiWWgpgZ3rZi-0DQ0wkyHCyR-1yr7YJ-sXTW1zSI54zEsnFsCpNl5eF77ivjuNblppcOvOCOFPrNz_ASv8s/s800/horsea%253A710.jpg)
For the horseradish cream, add 1 tablespoon of finely chopped dill pickle to a mixing bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_pLRz95wBLSKcWwPf6QrbSGz4ezkp-K4I9YriQGUDh7YGt8rxFREe4cDgM8CIjA18EaF0TUCAlKofbb6rjJ5QLzKQJhlyUS2DBO42GnY9staXYI7Fg3EFbDJwOR_xt-p-dRYdFwgGcI/s400/horse1a%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGKdoM5JlFZ8UDU40_tOrFLL70qtffoILOre-PuioKJw_amuSNmdsbwRebA03Z0V9bFxClHHsPuWiPuA-znzEVA4biDE0Pj_wriLPBgCrpbEO_y3iQi8S91oBx6xOqEsq2WMLikJyUCE/s400/horse2%253A341.jpg)
Along with, 1 cup of sour cream, 1 tablespoon of finely chopped fresh chives,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjBvXACJhkYN1ZTpGEf2mjSD_PXbPh_pXK65MY5r-mtbOJgoRjFfifP37Fa38NIkgC2sqYHdTxwNwufVQa4S_GJrX3f4X0qj-zSSdOlL7SyBquMvEKnfYr1iDyTSJyFcp5043mhxarrU/s400/horse3%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruKVELrnpXS0b6zINxxs7PAMnfBiM75DgLDcBNzBqzZiCfvgh0wklSn4eYDR0rdRxdgEx4FAH2Qcy65ZkY5Ny4I2ZMKlgNeciTQmLlwFG82x4vO8HZJdJtzOjd6JG6Vry0Nr9KTlv87k/s400/horse4%253A341.jpg)
and 6 tablespoons of prepared white horseradish. Stir to combine & chill for 2 hours, before serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6JKyHmmqs0IH3ZYPXhm3u6KSJ8Ptb6m1jC5kaHsRyf2KgE2zAr-2fkzNVY2oHLns7Tfr9c67KiUEx4TWI4bVXJApbjnovMVnUIuqe5lpyVY-E_U8zC62_XW7yJxL4GNmUcO4NEK_opE/s800/mustard7%253A710.jpg)
Guinness Mustard
From Bon Appétit, March 2008Makes 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.
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.
4 comments:
I love the bowls!
Those are great condiments for today! Love Guinness in mustard.
i was gonna say i love the bowls too!:)
Yum! I hope y'all had fun. These would be really good on roast beef sandwich.
Post a Comment