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sauteeing European, French
Haricots Verts in Mustard Sauce Recipe-11942

Photo by: Joseph DeLeo
Comments: 1


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

4 to 6 portions


  • 12 ounces haricots verts (thin, tender green beans)
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • ½ cup chicken stock or canned broth
  • 3 tablespoons heavy or whipping cream
  • 2 tablespoons whole-grain mustard
  • Salt and freshly ground black pepper, to taste


1. 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.

2. Melt the butter in a medium-size saucepan, and add the shallots. Sauté over medium heat for 3 minutes.

3. Stir in the stock, cream, and mustard, and cook until the mixture is just slightly thickened, 5 minutes. Then add the beans and toss them in the sauce until well coated and heated through, 2 minutes.

4. Season the beans with salt and pepper, and serve immediately.

© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

90kcal (5%)
32mg (3%)
7mg (12%)
85mcg RAE (3%)
21mg (7%)
4g (21%)
7g (11%)
286mg (12%)
1mg (4%)

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  • mdillow

    08.16.12 Flag comment

    This was great! I substituted veggie broth for the stock, and Greek yogurt for the heavy cream in the mustard sauce and it came out perfectly creamy and tart. Perfect sauce for the haricots. The next day I thinned it down with a little olive oil and water and boom! Best salad dressing I've ever made.


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