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Tuesday, March 15, 2011

Spring time Green beans with Lemon Chiffon dressing

Whole green beans in a carton.
Image via Wikipedia

Makes 6 servings

    3 eggs yolk                                                    
    2 tablespoons Parmesan cheese grated                           
    2 tablespoons lemon juice fresh                                
    2 tablespoons butter real, cut in small pieces                 
    3/4 cup chicken broth hot or bouillon                          
    1 teaspoon parsley minced fresh                                
    1 teaspoon chives minced fresh or green onion                  
    (2 ) 9-ounce packages frozen french style green beans cooked and drained
    2 tablespoons butter real


In a blender container place egg yolks, cheese and lemon juice; cover and blend at high speed for 1 minute (if you don't have a blender, you can also use a stand mixer for this.) While blender is at high speed add butter; add chicken broth or bouillon in a slow  stream and blend until smooth and creamy. Add parsley and chives or green onion; and  set aside.

In a large heavy skillet over medium-high heat cook beans in butter for 2 to 3 minutes; reduce heat to low. Add sauce; cook and stir until very thick (do not bring to a  boil or the sauce will separate). Serve immediately.

* Or use 1 1/2 pounds fresh green beans, French-sliced, cooked and drained.

Garnish with Almond slivers, or make your own homemade croutons to go on top.
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