- Portion size 6 servings
- Credits : wilma garlough
Ingredients
Method
Cook sprouts (seperately) until tender.For the sauce: saute onions in butter until clear but not brown. Stir in flour, sugar, salt and mustard.
Stir in milk, cook slowly until thick. Blend in sour cream and heat - do not boil.
Add sauce to cooked Brussels sprouts.
