Beans a la Poulette
A classic French side dish of green beans cooked in a light butter sauce, finished with egg yolks for richness.
Ingredients
- 1 pound Fresh green beans, trimmed (Young and tender beans are best.)
- 2 tablespoons Unsalted butter
- 1 teaspoon Granulated sugar
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground white pepper
- 1 tablespoon All-purpose flour
- 2 Egg yolks (From large eggs)
- 0.25 cup Water (For cooking the beans)
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Instructions
- 1Bring a pot of salted water to a boil. Add the green beans and cook until tender, about 5-7 minutes. Drain the beans well.
- 2In a saucepan, melt the butter over medium heat. Add the sugar, salt, and pepper. Stir in the flour and cook for 1 minute, stirring constantly, to create a roux. This prevents the butter from becoming oily.
- 3Add the drained green beans to the saucepan with the butter sauce. Stir to coat the beans evenly. Cook over low heat for 3-5 minutes, or until the sauce thickens slightly and the beans are heated through. The water from the beans will mix with the butter and flour, creating a thin sauce.
- 4In a small bowl, whisk the egg yolks lightly. Temper the egg yolks by gradually whisking in a few tablespoons of the hot sauce from the saucepan. Pour the tempered egg yolk mixture back into the saucepan and stir constantly over very low heat for 1-2 minutes, or until the sauce thickens slightly. Do not boil, or the eggs will curdle.
- 5Serve the beans a la Poulette immediately while warm.
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