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    Brussels Sprouts in Mustard Sauce


    Source of Recipe


    Aunt Saunny

    2 tablespoons cornstarch
    1/4 cup water
    1 (14.5 ounce) can chicken broth
    1 pound Brussels sprouts
    2 teaspoons prepared Dijon-style mustard
    2 teaspoons lemon juice
    1 Dissolve cornstarch in 1/4 cup water, and set aside.

    2 In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.

    3 Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

 

 

 

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