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Haricots Verts in Mustard Sauce

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseside dish, vegetable

Dietary Considerationgluten-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturebuttery, creamy

Type of Dishvegetable

Ingredients

  • 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

Instructions

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 thickened, 5 minutes. Then add the beans and toss them in the sauce until well coated and heated through, 2 minutes.

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

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