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Home > Restaurants > Recipes > Haricots Verts With Rémoulade Sauce

Haricots Verts With Rémoulade Sauce

Provided by: Chef Liz Johnson

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Ingredients

Rémoulade sauce
1 cup mayonnaise
1 tbs. whole-grain mustard
1 tbs. Dijon mustard
1 tbs. tarragon, minced
1 tbs. sliced chives
1 large shallot, minced

2 lbs. green beans
Lemon juice
Maldon sea salt

Instructions

Rémoulade: Place the mayonnaise, mustards, tarragon, chives, and shallots in a bowl and stir until combined.

Beans: Clean and blanch the green beans in a large pot of boiling salted water until tender. Drain and shock in ice water, drain again, and set aside to dry. Just before serving, transfer the cold beans to a large bowl, stir in the rémoulade sauce, and season with lemon juice and crunchy salt. (Published 2016)