BRUSSELS SPROUTS IN MUSTARD SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCord Estate in Dallas, Texas in 1984. 1 pound Brussels sprouts 2 teaspoons butter 2 teaspoons Dijon mustard 1 tablespoon lemon juice Rinse sprouts and trim stems. Cut an X about 1/4 inch deep in the base of each sprout then steam in steamer set over boiling water for 10 minutes. Meanwhile melt butter in a small saucepan over medium low heat. Stir in lemon juice and mustard when butter has just melted. Place sprouts on a serving platter and toss with butter and lemon mixture.