Blanched Green Beans with Honey Mustard Sauce
Before I get into the recipe I’d like to share something with you. Green beans or string beans as we call them in the islands is not one of my favourite ingredients. I mean, it’s sorta kinda bland when you think about it, and bland is not my speed. I love flavour hence the reason why I paired it with this tangy honey mustard sauce.
INGREDIENTS- BLANCHED GREEN BEANS
The term “blanching” is a quick cooking method. Other than steaming, this is a great way to cook vegetables to preserve their natural colour and flavour. It involves bringing liquid to a boil and briefly cooking the vegetable. It is then plunged into an ice bath (bowl of ice cold water) to stop the cooking process and keep the vegetable nice and crisp; this process is known as “shocking”.
I sometimes prefer this over steaming as steaming can tend to suck the colour and nutrients out of vegetables if not done correctly. Blanching is so quick (between 30 secs-1 minute depending on the vegetable) that there is no way that you can go wrong.
HONEY MUSTARD SAUCE
This sauce has five simple and basic ingredients that you are sure to have on hand -honey, mustard, lemon juice/ some kind of acid, oil and salt & pepper – yes, that’s it. A quick whisk of these ingredients and you have a tangy, sweet and velvety smooth sauce. This pairs lovely with the green beans as it adds flavour and colour.
Enjoy the recipe.
- 1/2 lb Green Beans/ String Beans
- 1 Tsp Honey
- 2 Tsp Mustard (yellow/dijon)
- 1 Tsp Lemon Juice
- 1 Tbs Vegetable Oil
- Salt & Pepper to taste
- BRING 2 Cups of water to a rolling boil and season with salt.
- PREPARE ice bath (bowl of ice and water)
- COMBINE lemon juice, salt & pepper in a small bowl and whisk to incorporate. Add mustard and honey, whisk to combine. Slowly add oil while whisking to thicken.
- REMOVE ends from beans and add to boiling water. Cook for 30-40 seconds to maintain brightness.
- IMMEDIATELY transfer to ice bath to stop the cooking process.
- TRANSFER to a plate and drizzle honey mustard sauce on top.