Hello everyone,
So far so good? Lavender cured salmon is chilling in the fridge before its appearance next to the glass of champagne. Everything we need now is just 30 minutes to pull up a fabulous show-stopping New Year meal. We discussed a beautiful basil flavored cod in a previous post and now let’s move on to the accompanying side – Green beans in a French sauce.
I suggest you french your beans (cut the ends of them) beforehand, doing so you will spend just five minutes to create a beautiful side for your stunning fish.
Irresistible french green beans in a creamy sauce
Servings 4 servings
Ingredients
- 1 lb green beans
- 3 cloves garlic
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 3 tbsp vegetarian mayonnaise
- 1/3 cup dry vermouth
Instructions
- Wash green beans in a big pot of water.
- Aline beans in a line to speed up the process and cut dry ends.
- Add prepared beans to the boiling water and cook on a medium heat for 3 minutes. Drain the water and put cooked beans in a pot with ice and place the pot under running cold water.
- Meanwhile heat the pan over a medium heat add olive oil, garlic, salt, and pepper. Cook for a minute to let the fragrance of the garlic out, stir constantly to prevent garlic from burning otherwise it will give a bitter taste to your sauce. After a minute add dry vermouth.
- After another minute add vegetarian mayonnaise and mix it well to dissolve mayonnaise in a sauce, spend a couple of seconds doing this as when vegan mayo spends too much time on a stove it dissolves into oil and you lose the point of having a creamy texture.
- When mayo is dissolved add beans and cook for a minute tossing the beans in a sauce so every bean is covered. Take off the heat after a minute and serve.
