Guinness Sauce for Corned Beef - The Best St. Patrick's Meal Ever!
The key to the recipe is to make sure that the water bath is not boiling, and that you constantly whisk the sauce - otherwise you will get scrambled eggs.
Ingredients
- 3 egg yolks
- 1 1/2 teaspoons sea salt
- 1/2 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoons cornstarch
- 1 teaspoon fresh squeezed lime juice
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon minced shallot
- 1 cup Guinness stout
- 2 tablespoons chopped parsley
Instructions
- In a large heat resistant bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the sea salt, mustard, sugar, and cornstarch until completely combined. There should be no grains.
- Whisk in the lime juice, lemon juice, shallot, and beer.
- Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon - about 15 minutes. The final consistency should be similar to that of a very light mayonnaise.
- Remove from heat, stir in the optional parsley, and serve immediately