White Sauce for Corned Beef
A creamy, versatile white sauce that elevates tender corned beef with a rich, velvety texture. Ready in just 15 minutes, this recipe offers five irresistible variations classic, onion, mustard, and more for a cozy, comforting dish.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Stove
- Optional: Small skillet (for sautéing onions)
Ingredients
- 2 tablespoons unsalted butter for richness; swap with plant-based butter for dairy-free
- 2 tablespoons all-purpose flour for thickening; use gluten-free flour if needed
- 1 ½ cups whole milk warmed; 2% or almond milk as substitutes
- Salt to taste
- Pepper to taste
- Pinch of nutmeg optional, for warmth
- ¼ cup sautéed onions optional, for onion variation
- 1 –2 teaspoons Dijon mustard optional, for mustard variation
Instructions
- Melt the Butter – Place a medium saucepan over medium heat. Add 2 tablespoons unsalted butter and let it melt until bubbly and golden, creating the base for your sauce.
- Make the Roux – Sprinkle in 2 tablespoons all-purpose flour and whisk briskly for 1–2 minutes until a smooth paste forms. This roux ensures your white sauce for corned beef is thick and lump-free.
- Add the Milk – Slowly pour in 1 ½ cups warmed milk, whisking constantly to prevent lumps. Stir for 3–5 minutes until the sauce thickens to a creamy consistency.
- Season the Sauce – Add salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning to bring your white sauce for corned beef to life.
- Customize (Optional) – For an onion white sauce, fold in ¼ cup sautéed onions. For a mustard twist, stir in 1–2 teaspoons Dijon mustard. Whisk until fully blended.
- Serve Warm – Spoon the finished sauce over sliced corned beef or corned meat. Serve immediately for the best flavor and texture.
Notes
Lump Prevention: Warm the milk beforehand and whisk steadily to keep the sauce smooth.
Thickness Fix: Too thin? Simmer longer. Too thick? Add a splash of milk.
Storage: Refrigerate in an airtight container for up to 3 days or freeze for 1 month. Reheat gently with a bit of milk.
Variations: Try adding garlic powder or grated cheese for extra flavor twists.