Brussels Sprouts in Mustard Sauce Recipe
- 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
step 1: Dissolve cornstarch in 1/4 cup water, and set aside.
step 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.
step 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.