Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 pounds Brussels Sprouts
2 cans beer
2 tablespoons prepared yellow mustard
2 tablespoons flour
2 tablespoons butter
1 teaspoon sugar
1 teaspoon garlic salt
pepper to taste
2 tablespoons heavy cream

Directions

In a medium size sauce pan place whole Brussels Sprouts and pour both cans of beer over the Brussel Sprouts. Cook over medium-high heat for 15 minutes or until Brussels Sprouts are tender. Drain Brussels Sprouts, reserving the cooking liquid (beer).

Immediatly place drained Brussel Sprouts in ice water bath to retain color and stop the cooking process.

Pour the reserved beer (cooking liquid) back into the sauce pan and add mustard. Whisk until smooth. Set aside.

In small saucepan over medium heat, melt butter and add flour whisking the flour butter mixture for about 1 minute until well combined.

Add beer-mustard mixture to the butter flour mixture, whisking for about 1 minute until the sauce is as thick as cream. Add the heavy cream to the mustard sauce and whisk to combine.

Remove sauce from heat.

Drain Brussels Sprouts and plate. Pour mustard sauce over Brussels Sprouts and top with freshly ground black pepper.