CookEat Recipe
Green Beans in Lemon and Egg Sauce
Green beans cut into thirds and finished with a light flowing sauce of egg yolk, lemon, flour and defatted broth.
Method
Steps
Step 1
Gather the ingredients: 300 g green beans; 20 g butter; 1 egg yolk; 1 teaspoon plain flour, about 3 g; Juice of ¼ lemon; About 100 ml cold defatted broth; Salt and black pepper; Water for boiling.
Step 2
Trim both ends of the beans and remove any strings. Half-cook in boiling lightly salted water for about 3–5 minutes, drain well and cut each bean into three pieces. Do not add soda to the water.
Step 3
Melt the butter in a frying pan and add the bean pieces with salt and pepper. Cook gently, turning, for about 5–8 minutes until tender and coated in butter.
Step 4
In a separate small saucepan, whisk the yolk with the flour and lemon juice until smooth. Whisk in the cold defatted broth. Heat gently while stirring continuously until the sauce becomes a flowing cream and reaches at least 74°C; avoid a hard boil that would scramble the yolk.
Step 5
Pour the hot sauce over the beans. Stir gently over low heat for another minute or two so the sauce coats them evenly, adding a small splash of hot water if it thickens too much. Serve hot as a side.
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