Creamed Chipped Beef on Toast

This is a great way to use up that extra corned beef from Saint Patrick's Day. We actually enjoyed it far more than the corned beef itself. You can substitute chicken broth for the reserved corned beef cooking liquid. Serves 4 to 6.

4 tablespoons unsalted butter
1/4 cup finely chopped onion
4 tablespoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1 1/2 cups half-and-half
1 1/2 cups whole milk
1 cup reserved corned beef cooking liquid
2 cups chopped cooked corned beef
pinch of nutmeg
pepper
6 slices hearty white sandwich bread, toasted
3 tablespoons minced fresh chives (optional)

1. Melt butter in saucepan over medium heat. Add onion and cook until softened, about 1 minute. Stir in flour, mustard, thyme, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in half-and half, milk, and corned beef cooking liquid. Bring to simmer and cook over low heat, stirring occasionally, until thickened, 6 to 9 minutes.

2. Stir beef and nutmeg into sauce and cook until beef is heated through, about 2 minutes. Season with pepper to taste. Spoon over toast and sprinkle with chives. Serve.