Brussels Sprouts With Maitre D'Hotel Sauce

1. 1

   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.

2. 2

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

3. 3

   Pour sauce over Brussels sprouts, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.