Haricots Verts Amandine Recipe
green beans, brown butter Hollandaise, almonds, lemon to share
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Ingredients
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Vegetables
Sauce
Garnish
Method
Preparation of Green Beans
- 1
Blanch the Green Beans
Bring a large pot of salted water to a boil. Add the haricots verts and blanch for about 3 minutes until tender-crisp. Immediately transfer them to an ice bath to stop cooking. Drain and set aside.
Brown Butter Hollandaise
- 2
Prepare Brown Butter
In a saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and set aside.
- 3
Make Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks with water and a pinch of salt. Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly until the mixture thickens and doubles in volume. Gradually drizzle in the brown butter while whisking continuously until fully incorporated. Season with salt and white pepper to taste.
Assembly
- 4
Combine and Serve
In a serving dish, toss the blanched haricots verts with the lemon juice and zest. Drizzle the brown butter Hollandaise sauce over the green beans and top with sliced almonds. Serve immediately.
