Green Beans with Mustard-Tarragon Sauce
Ingredients:
- 2 tbsp Sliced Almonds
- 2 tsp Olive Oil
- 2 cloves Garlic minced or pressed
- 2 tbsp White Wine Vinegar
- 2 tbsp Heavy Cream
- 1 tbsp Dijon Mustard
- 2 tsp Honey
- .25 tsp Sea Salt
- 1 tbsp Fresh Tarragon chopped
- 1 lb Green Beans trimmed
Instructions:
- Have a bowl of ice water ready, big enough to fit the ice water and green beans at the same time. Heat a pot of water over high heat and bring to a boil. Blanch green beans in boiling water 2-4 minutes or until they turn bright green and still have a crunch to them. Put immediately into the ice water to stop the cooking. Set aside.
- Heat a small skillet over medium-high. Add sliced almonds; toasting until golden, stirring constantly about 4 minutes. Set aside.
- Remove leaves from tarragon stems and chop. If the green beans aren't trimmed on the ends make sure to remove the stems.
- Heat oil in same skillet over medium-high. Add garlic and cook for about 1 minute. Remove from heat and stir in white wine vinegar, heavy cream, mustard, honey, and salt. Return skillet to heat and cook sauce over medium-high heat until slightly thickened, about 1-2 minutes. Stir in tarragon into sauce.
- Serve green beans cold or heat back up slightly before serving, just don't overcook. Drizzle sauce over the top of the green beans and sprinkle with almonds.
Nutrition
Calories: 127kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 198mg | Potassium: 288mg | Fiber: 3g | Sugar: 6g | Vitamin A: 910IU | Vitamin C: 14.5mg | Calcium: 68mg | Iron: 1.5mg
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