Name: Haricots Verts in Mustard Sauce
Yield: 4 to 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; ½ cup Berta’s Chicken Stock or canned broth; 3 tablespoons heavy or whipping cream; 12 ounces haricots verts (thin, tender green beans); 2 tablespoons unsalted butter; 2 tablespoons minced shallots; 2 tablespoons whole-grain mustard

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

These delicate green beans are prepared quickly in their rich mustard sauce. Just right to serve with a roast leg of lamb.

Ingredients

12 ounces haricots verts (thin, tender green beans)
2 tablespoons unsalted butter

Side dish
Gluten-free

Method

Bring a saucepan of water to a boil, and add the green beans. Reduce the heat and simmer 3 to 5 minutes. Drain, rinse under cold water, and pat dry. Set aside.
Melt the butter in a medium-size saucepan, and add the shallots. Sauté over medium heat for 3 minutes.
Stir in the stock, cream, and mustard, and cook until the mixture is just slightly thicken

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Ingredients

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