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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I saw someone cooking these on a television show. They didn't give any quantities, but I've adapted this recipe from what I saw. It might not be authentic Beans a la Bordelaise, but it tastes great, so who cares? By the way, as well as cooking this in a pan, I've cooked this dish in a foil container on the barbecue (grill). Ingredients:
1/2 cup cream |
2 egg yolks |
2 tablespoons red wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
50 g butter |
300 -400 g green beans, topped and tailed |
1 -2 teaspoon garlic, minced |
2 tablespoons parsley, finely chopped |
Directions:
1. In a small bowl or jug, whisk together cream, egg yolks, red wine vinegar, salt and pepper and set aside.
2. Melt butter in a pan over a medium-low heat.
3. Add beans and garlic and cook, tossing often, for 8-10 minutes, or until beans are tender.
4. Remove pan from heat and pour in cream and egg mixture.
5. Toss mixture constantly until the sauce has thickened and the beans are well coated - the heat retained in the pan should be enough to thicken the sauce, but return the pan briefly to the heat if necessary.
6. (In the unlikely event that the sauce curdles, don't panic, just stir in another egg yolk.).
7. To finish, stir in parsley and serve immediately.
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