Brussels Sprouts With Mustard Sauce
6 Oct 2009
|Brussels sprouts||2 Pound, washed and trimmed|
|Chopped onions||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Chicken bouillon||2 Cup (32 tbs)|
|Dry mustard||1 1⁄2 Teaspoon|
|Tarragon vinegar||2 Tablespoon|
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.
Brussels Sprouts With Mustard Sauce Recipe