2 lbs. Brussels sprouts
1 1/2 c. water
1 tbsp. butter
1 tbsp. flour
2/3 c. chicken broth
1/3 c. milk
2 tbsp. Dijon mustard
1/2 tsp. lemon juice
1/8 tsp. white pepper

Wash sprouts, cut off stem ends, slash X on bottoms. Combine sprouts and water; bring to boil. Reduce heat and simmer 15 minutes. Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add broth and milk. Cook over medium heat, stirring constantly. Remove from heat; stir in mustard, lemon juice and pepper. Pour over Brussels Sprouts, tossing to coat.