2 tablespoons arrowroot or organic cornstarch
¼ cup water
1¾ cups chicken or vegetable stock
1 pound Brussels sprouts
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1. Dissolve the arrowroot or cornstarch in water. Set aside.
2. In a medium saucepan over medium heat, bring the stock to a boil. Add the Brussels sprouts and cook until just tender. Strain, reserving the stock, and place the Brussels sprouts on a serving dish.
3. Return tock to the stove and, stir in mustard (you can use more mustard if you like it spicy), and lemon juice. Cook and stir until thickened. Pour over Brussels sprouts to serve.