You are here

Brussels Sprouts With Mustard Sauce

Western.Chefs's picture
Ingredients
  Brussels sprouts 2 Pound, washed and trimmed
  Chopped onions 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Chicken bouillon 2 Cup (32 tbs)
  Dry mustard 1 1⁄2 Teaspoon
  Tarragon vinegar 2 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

Rate It

Your rating: None
4.141665
Average: 4.1 (18 votes)