Brussels Sprouts in Mustard Sauce

2 tablespoons cornstarch

¼ cup water

1 can (14.5 ounces) chicken broth

1 pound Brussels sprouts

2 teaspoons prepared Dijon-style mustard

2 teaspoons lemon juice

Dissolve cornstarch in 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.

Serves six.

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