Welcome to March and all of the “madness” that goes with it! I cannot help but love, love this month. Forsythia and daffodils are blooming or soon will be. The birds are beginning to nest. The lawn weeds are turning green under the remnants of a recent snowfall, and my summer tomatoes are sprouting under the grow light. I may be dancing an Irish jig and singing The Unicorn Song that I used to make my students learn any day now.
Plus! It’s St. Patrick’s Day month and for us that signals Irish food. My post over on Taste Arkansas is a slow cooker version for Corned Beef Dinner. I love this dish. Put if truth be told, I think I look forward to corned beef sandwiches even more than I do the corned beef dinner. And don’t even talk to me about that “skinny” version stuff. Ya’ll, that’s just wrong!
And when I’m fixing up that corned beef sandwich, I want it with a spread of prepared horseradish sauce, which I usually just purchase in the market, and this Guinness Mustard. Oh my goodness, what a treat.
- 1/2 cup Dijon coarse-grained or stone-ground mustard
- 2 Tablespoons Dijon mustard
- 2 Tablespoons Guinness Stout
- 1 Tablespoon minced shallot
- 1 teaspoon brown sugar (I use dark.), or less to taste
- Blend all ingredients together with a whisk and refrigerate for at least 2-3 hours. This will keep well in the refrigerator for 2-3 days.
- You can decide for yourself what to do with the remainder of the Guinness Stout:)
Sing cuckoo! 🙂
Love sauce recipes. This one sounds like a winner! Thanks for sharing!
I hope you give it a try.