Save The first time I encountered this sauce was at a tiny German bistro tucked away in a quiet neighborhood corner, where the owner insisted I try her secret Brussels sprouts preparation. One bite of that velvety mustard cream coating and I understood why Brussels sprouts had been unfairly maligned for generations. I went home that same night and started experimenting, determined to recreate that magic in my own kitchen. After a few attempts that were either too thick or not tangy enough, I finally found the perfect balance of cream cheese sharpness and mellow Dijon warmth.
Last December my usually sprout skeptical brother took one bite during our holiday dinner and actually asked for seconds. That moment of watching someone reconsider their entire stance on a vegetable they claimed to hate was genuinely satisfying. Now this dish appears at every family gathering and nobody complains about Brussels sprouts anymore.
Ingredients
- 600 g Brussels sprouts: Fresh ones feel heavy and have tight bright green leaves, avoid any with yellowing or loose outer layers
- 1 small onion: Finely chopped onion melts into the sauce and provides a sweet foundation that balances the mustard
- 1 garlic clove: Freshly minced garlic adds aromatic depth without overpowering the delicate cream sauce
- Fresh chopped parsley: Use flat leaf parsley for a cleaner brighter finish that cuts through the richness
- 150 g cream cheese: Full fat cream cheese creates the silkiest sauce, low fat versions can separate or turn grainy
- 2 tablespoons Dijon mustard: Good quality Dijon makes all the difference here, cheap mustard lacks complexity
- 150 ml vegetable broth: Homemade broth adds more depth but store bought works perfectly fine
- 2 tablespoons butter: Unsalted butter lets you control the seasoning exactly to your taste
- 1 teaspoon lemon juice: Fresh lemon juice brightens the entire dish and balances the heavy cream
- Salt and pepper: Finish with freshly ground black pepper for little spicy hits throughout
Instructions
- Blanch the Brussels sprouts:
- Bring a large pot of salted water to a rolling boil and cook trimmed sprouts for 5 to 7 minutes until they yield slightly when pierced but still offer some resistance.
- Sauté the aromatics:
- Melt butter in a large skillet over medium heat, cook chopped onion for 3 to 4 minutes until translucent, then add minced garlic for just 1 minute until fragrant.
- Build the sauce base:
- Reduce heat to low and stir in cream cheese with Dijon mustard, mixing until completely smooth and no lumps remain.
- Add the broth:
- Gradually pour in vegetable broth while stirring continuously to prevent any separation, keep stirring until the sauce becomes creamy and homogeneous.
- Season and finish:
- Stir in salt, pepper, and lemon juice, then add the cooked Brussels sprouts and gently toss for 2 to 3 minutes until evenly coated and heated through.
- Serve immediately:
- Transfer to a warm serving dish and sprinkle generously with fresh chopped parsley for a pop of color and freshness.
Save This recipe has become my go to for dinner parties because it looks elegant but requires so little active cooking time. There is something deeply satisfying about watching people who claim to hate Brussels sprouts go back for third helpings.
Make It Ahead
You can blanch the sprouts up to a day in advance and store them in the refrigerator. Make the sauce separately and keep it warm, then combine everything just before serving for the best texture and flavor.
Serving Suggestions
This dish pairs beautifully with roasted pork, chicken, or even stands alone as a satisfying vegetarian main. The creamy sauce also works wonderfully over roasted potatoes or as a dipping sauce for crusty bread.
Storage And Reheating
Leftovers keep well in an airtight container for up to three days in the refrigerator. Reheat gently over low heat with a splash of broth to restore the creamy consistency.
- Never reheat over high heat or the sauce may separate
- Add a teaspoon of lemon juice when reheating to brighten the flavors
- The sauce actually tastes better the next day as flavors meld
Save Once you taste how transformative this sauce is, you will find yourself looking for other vegetables to coat in it.
Recipe FAQs
- → How do I prevent my Brussels sprouts from becoming mushy?
For perfect texture, blanch the Brussels sprouts in boiling salted water for only 5–7 minutes, until they are just tender-crisp but still firm. They will continue to soften slightly when tossed in the warm sauce.
- → Can I prepare this dish ahead of time?
Yes, this dish can be made ahead and gently reheated. The sauce holds up well, making it an excellent option for meal prepping or preparing for a gathering.
- → What can I serve alongside these creamy Brussels sprouts?
These rich sprouts are incredibly versatile. They pair wonderfully as a side with roasted meats like chicken or pork. They also stand alone beautifully as a satisfying vegetarian main course.
- → Is it possible to adjust the flavor profile of the sauce?
Absolutely. For a spicier kick, consider adding a pinch of cayenne pepper to the sauce. You could also experiment with different mustards, though Dijon provides a classic tang.
- → What if I don't have fresh lemon juice?
While fresh lemon juice offers the best brightness, a small amount of high-quality bottled lemon juice can be used as a substitute. Alternatively, a tiny splash of white wine vinegar could offer a similar acidic lift.
- → Are there any suitable substitutions for cream cheese?
For a similar creamy texture, you could try using a blend of mascarpone cheese or a dairy-free cream cheese alternative, though the flavor profile might vary slightly.