Sauteed green beans with a creamy vinaigrette
ByronTalbott · ♥ 1.2K likes · 40.1K views · 20 min video
Read about green beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb green beans
- 3 tbsp oil
- ¼ cup vinegar
- 1 tbsp tarragon
- 1 tbsp onions
- 1 tbsp parsley
- water
Heat the oil in a pan over low heat and lightly saute the green beans, with a little salt and a small splash of water to lightly steam them.
- salt
Cook about two to three minutes, no more than five depending on size, unless pre-blanched.
Add the vinegar and let it bubble a little to cook off so it is not astringent; turn up the heat if needed. Cook the vinegar or it will separate the cream.
Vinegar, herbs and cream
- cream
At the very end add the tarragon, onions and parsley, cooking them little so they stay bright green, then a skosh of cream.