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My review
Brussels Sprouts in Mustard Sauce
Marilyn McCormack
"The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe."
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Ingredients
30 m servings 41Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Dissolve cornstarch in 1/4 cup water, and set aside.
- 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.
- 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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Reviews
Read all reviews 119154 Ratings
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Most helpful positive review
1/28/2006
Wow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels sprouts in the oven. They were carmelized and oh so good! Just put the brussels sprouts in a baking d...
Most helpful critical review
11/29/2002
I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix.
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1/28/2006
Wow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels sprouts in the oven. They were carmelized and oh so good! Just put the brussels sprouts in a baking d...
1/31/2006
My husband and I really enjoyed this recipe. Even my toddler ate them! The only change I made was to add less corn startch (based on reviews I'd read). Sauce was creamy and very flavorful. I...
5/29/2005
Yum! This is the best sauce ever and tastes great on the Brussels sprouts. I also use it on artichokes and asparagus. I put in 2 tablespoons of lemon juice instead of 2 teaspoons to suit my tast...
11/13/2005
This was so tasty! I used horseradish mustard and doubled the amount. Didn't have corn starch, so I substituted 4tbsp flour. Also added some chopped up corned beef I had sitting in the fridge ...
5/7/2005
Neither my husband or I are brussel sprout fans but boiling in the broth really did take the bitterness out of the sprouts - the sauce was tasty as well. Good with Corned beef & mashed potatoes.
11/29/2002
I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix.
1/20/2006
Whoops! Clicked too soon! Want to tell you that this is a totally wonderful recipe for brussels sprouts. I've always loved them, but did, in fact, always find them a bit bitter. I'm truly am...
11/26/2004
Delicious but sauce was too thick...needed to add more broth, less cornstarch. Once sauce thinned out, recipe was fabulous.
10/17/2003
Very nice! I really like brussells sprouts and enjoy them steamed without anything added, but my husband, on the other hand, is not really a big fan (usually he will only eat one or two sprouts...