Brussels Sprouts with Mustard Sauce

Total time: 25 minutes
    This is a simple dish.  The mustard adds a bit of pleasant sharpness to the sprouts, going well the with mild cabbage flavor.

 Ingredients:

• 12 - 16 Brussels sprouts   I normally serve 6 - 8 per person
• 1 tbs Dijon-style mustard
• 1/2 cup (4oz, 120ml) milk
• 1 tsp cornstarch (maizena, corn flour)
• 1/2 tsp dried thyme

 Instructions:

• Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
• Put them in a small saucepan, add about 1/2" (1.25cm) water, cover and cook over medium heat until just barely tender, about 15 minutes.  Check by piercing with a knife - it should go in fairly easily but with a little resistance.   Try not to overcook or they tend to get bitter. 
• When done, remove from heat and drain. 
• Put sprouts into a serving bowl and cover with the pan lid. 
• Put the pan back on medium heat and add the mustard, milk, thyme and cornstarch, whisking well. 
• Heat to boiling, whisking, until thickened. 
• Pour over Brussels sprouts and serve.