1 c. water
2 chicken bouillon cubes
1/4 c. dry white wine
1 lb. brussel sprout
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. caraway seed
1/4 tsp. cayenne pepper
1 1/4 c. milk
1 1/2 c. sour cream

Heat water in saucepan, add bouillon cubes. Stir until dissolved. Add wine and brussel sprouts, cover and cook 10 to 15 minutes until tender. Drain and keep warm.

Melt butter in saucepan. Blend in flour and seasonings. Slowly add milk and cook until sauce thickens. Add sour cream; stir until well heated. Serve warm with brussel sprouts.