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1
To make the sauce, heat the butter in a saucepan over a medium heat.
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2
Add in the flour and mustard and stir briskly till a paste is formed.
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3
Don't let it brown; adjust heat if necessary.
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4
Begin adding the lowfat milk in a thin stream, whisking all the while.
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5
Never let boil or possibly even simmer, just keep whisking over a low heat till the mix is smooth and thickened.
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6
If for some reason it should lump just bung it into the blender, whir and return to the saucepan.
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7
Pour half of the mix into a small bowl and whisk to cold a bit.
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8
Whisking all the while, slowly pour the beaten Large eggs into the bowl of white sauce.When thoroughly incorporated, slowly pour the eggy mix back into the white sauce in the saucepan, whisking continuously.
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9
Continue whisking till thickened.
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10
This may take as long as 20 min.
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11
Again, if it lumps or possibly curds, let your blender rescue you.
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12
When thickened, smooth, and glossy, add in the remaining sauce ingredients, stir to blend, and taste for seasoning.
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13
Add in salt and more horseradish if you like.
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14
Set aside and keep hot.
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15
Fill a large pan with water and bring to a boil.
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16
Add in the sprouts and boil gently just till a small sharp knife can readily pierce them, but beware of overcooking sprouts.
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17
(An overcooked Brussels sprout ought to be deported right back to Brussels, taking overcooked cauliflower with it.)
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18
Put the Brussels sprouts in a serving dish and pour the sauce over.
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19
Garnish with sprigs of parsley, and more pimiento if you like.
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20
Hotter by Geraldine Duncann
