Brussels Sprouts With Maitre D'hotel Sauce

Oxmoor House
8 to 12 servings


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48 fresh Brussels sprouts
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup consommé
1 cup water
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 egg yolk


Place Brussels sprouts with salt water to barely cover in a small Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until tender. Drain. Place in a serving dish, and keep warm.

Melt butter in a large heavy skillet; gradually add flour, stirring until well blended. Stir in consommé, water, lemon juice, and parsley; cook over medium heat until thickened. Remove from heat, and stir in yolk.

Pour sauce over Brussels sprouts, and serve immediately.

Created date

February 2010