Mustard Sauce:
1/4 cup butter
1/4 cup flour
3 tablespoons dry mustard
1 tablespoon sugar
2 teaspoons salt
dash ground red pepper, optional
2 cups milk
2 eggs, beaten
1/4 cup vinegar

Mustard sauce: In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, 1 tablespoon sugar, the salt, and red pepper. Cook, stirring, just until bubbly. Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute. Add about /2 cup of the hot mixture to the beaten eggs, then quickly stir egg mixture back into the hot mixture in saucepan. Cook over medium heat, stirring constantly, for 1 minute longer. Remove from heat and stir in the 1/4 cup vinegar. Serve warm with corned beef.
Makes about 2 1/2 cups of sauce.

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IRISH MUSTARD SAUCE	 
1 tbsp. cornstarch
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 c. water
1/4 c. cider vinegar (good quality)
1 tbsp. butter, melted
1 tsp. freshly grated horseradish
2 egg yolks, beaten

Combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well. Add water and cook over low heat, stirring constantly, until thickened. Remove from heat.  Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.  Cook over low heat, stirring constantly, until thickened.

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MUSTARD SAUCE:

4 tbsp. mustard
1 1/2 c. catsup
1 1/2 c. light brown sugar
12 tbsp. vinegar
12 tbsp. water

Mix above ingredients together and pour over cooked corn beef brisket.

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1/4 cup prepared horseradish
1/4 cup Dijon mustard
1 cup sour cream
salt and pepper (to taste)

Drain horseradish in a strainer. I push down with my knuckles to remove excess liquid. Combine with remaining ingredients& mix well.