Brussels Sprouts With Mustard Sauce Recipe

Summary

CuisineAmericanCourseSide Dish
MethodSauteMain IngredientVegetable

Ingredients

 
2 pounds Brussels sprouts, washed and trimmed
 
1/4 cup chopped onions
 
3 tablespoons butter or margarine
 
3 tablespoons all-purpose flour
 
2 cups chicken bouillon
 
1 1/2 teaspoons dry mustard
 
2 tablespoons tarragon vinegar

Directions

Cook Brussels sprouts, covered, in a small amount of boiling salted water until just tender.
Saute onion in butter or margarine in separate pan.
Add remaining ingredients and cook until smooth and thickened.

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