Brussel Sprouts in Mustard Sauce

    30 minutes

    The Brussels sprouts are cooked in chicken stock, mustard and lemon juice which is then reduced to make a tangy serving sauce.

    153 people made this

    Serves: 6 

    • 2 tablespoons cornflour
    • 1/4 cup (65ml) water
    • 1 3/4 cups (450ml) chicken stock
    • 500g Brussels sprouts
    • 2 teaspoons prepared Dijon-style mustard
    • 2 teaspoons lemon juice

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Dissolve cornflour in 1/4 cup (65ml) water and set aside.
    2. In a medium saucepan over medium heat, bring chicken stock to a boil. Add Brussels sprouts and cook until tender - about 10 minutes. Strain, reserving chicken stock and place Brussels sprouts in a warm serving dish.
    3. Return chicken stock to stove, stir in mustard and lemon juice and return to boil. Add cornflour mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

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    Reviews in English (119)


    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 dish, almost cover them with broth (I used about 1/4 less than the recipe called for), bake for 20 minutes on 400. Remove them from the oven, take out the brussels sprouts and prepare the mustard sauce in the baking dish (since there is less broth, the sauce gets really creamy-yum!!), return the brussels sprouts to the dish and bake for about 10 minutes until the sauce reaches the right consistency. These were the best brussels sprouts I have ever had!!  -  28 Jan 2006  (Review from Allrecipes USA and Canada)


    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. It was a great way to dress up often boring brussels. Will make again!  -  31 Jan 2006  (Review from Allrecipes USA and Canada)


    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 taste.  -  29 May 2005  (Review from Allrecipes USA and Canada)