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Ingredients – Green Beans and Sauce
6 cups green beans with ends trimmed
2 tbls. olive oil
Salt and pepper to taste
1 tbl. unsalted butter
¼ cup vermouth or dry white wine
¼ cup heavy cream
2 tbls. grainy Dijon mustard
Ingredients – Crispy Shallots
1 ½ cups vegetable oil
8 shallots
**Candy thermometer
It’s smart to start with the shallots, as they take a long time to cook (you can make them a day ahead and keep them in a closed container in a cool, dark, dry spot overnight). First, heat the oil in a large saucepan until it reaches 220 degrees Farenheit. Reduce the heat to low and add the shallots, making sure they do not clump. Cook over low heat until they are a rich golden brown, making sure that the temperature of the oil never reaches above 260 degrees Farenheit. This should take between 45 minutes and an hour.
As the shallots reach the golden brown color, remove them from the pan and place them on a paper towel-covered plate to drain.
Now it’s time for the beans themselves. First, in a stockpot, bring about 5 quarts of salted water to a boil. Place the green beans in the boiling water for one minute, then remove and place in a large bowl filled with ice water. Let them sit for a few minutes, then drain in a colander and dry.
Place a frying pan over medium-high heat and add the olive oil. When the oil is hot, place the beans in the pan and cook, continually tossing, until they are cooked through, but still crispy, about four or five minutes. Remove the beans and set aside in a bowl.
Next, add the butter to the pan and melt, then add the vermouth. Stir the vermouth with the butter and leftover oil and continue to cook over medium-high heat until it reduces about halfway. This will take about three or four minutes.
Turn the heat to low and add the cream and mustard, stirring to combine with the wine and butter mixture. Cook until it’s heated through.
To serve, place the green beans on individual plates or in a large dish and spoon the sauce overtop. Or for more casual presentation, add the beans back to the pan and toss with the sauce, then serve. Top with a few crispy shallots and you’re all set!
Serves 6
