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Blanched Green Beans With Mustard-Tarragon Sauce

Blanched Green Beans With Mustard-Tarragon Sauce


Serves 4 (serving size: 1/2 cup)

Substitute fresh thyme or dill for the tarragon, if you prefer. To blanch haricots verts, cook them in boiling water 2 minutes, and immediately transfer to an ice bath to cool.


  • 2 tablespoons sliced almonds
  • 2 teaspoons canola oil
  • 2 teaspoons chopped garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh tarragon
  • 12 ounces blanched haricots verts

Nutritional Information

  • Calories 106
  • Fat 7g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 3g
  • Carbohydrate 10g
  • Fiber 3g
  • Sugars 6g
  • Added sugars 3g
  • Sodium 218mg
  • Calcium 5% DV
  • Potassium 5% DV

How to Make It

Heat a small skillet over medium-high. Add sliced almonds; cook, stirring, until golden, about 4 minutes. Set aside. Heat canola oil in same skillet over medium-high. Add chopped garlic; cook 1 minute. Remove from heat; stir in white wine vinegar, heavy cream, Dijon mustard, honey, and kosher salt. Return skillet to heat; cook sauce over medium-high until slightly thickened, about 1 minute. Stir chopped fresh tarragon into sauce. Arrange blanched haricots verts on a serving platter. Drizzle with sauce; sprinkle with almonds.

Watch the video: How to Blanch Green Beans - (August 2021).