I'll be the first to admit that Horseradish gravy does not photograph well - but just looking at this photo my mouth is salivating! When I was a child, no corned beef dinner would be complete without this sauce smothering our plates. Try this sauce with your St. Patty's day celebration this year!
2 Tablespoons Butter 2 Tablespoons Flour
Make Roux with butter and flour; When thick add 1 to 2 cups corned beef broth. Once it is to a consistency you like - add 1 tsp. Dijon mustard and 1 to 2 teaspoons horseradish. The more horseradish the more heat! I triple this recipe because once your guests taste it - they want all their veggies to take a bath in it!