Green Beans with a Creamy Sweet Onion-Mustard Sauce
Here is a quick-cooking, healthy side, perfect for any holiday table using pantry ingredients. This is a cream sauce but it only has a half-tablespoon of butter.
Serves 4 – 6
454 g (1 lb) Green beans, ends trimmed
½ tbsp butter (I used salted)
2 Small shallots, sliced
1 Cup milk (I used 1% milk)
1 tbsp all-purpose whole wheat flour
1 tbsp grainy mustard
Bring a pot of water to a boil and season the water with some salt.
Boil the beans on high heart for 4 minutes then drain and set aside.
Return the (empty) pot to medium heat and add the butter, when it’s melted add the shallots and season lightly with salt and pepper.
Sauté the shallots on medium until soft and translucent; about 5 minutes.
Whisk together the milk and flour and then add it to the pan, cook until it has thickened.
Stir in the grainy Dijon mustard.
Taste and adjust seasoning.
To serve, place the green beans on a platter and then pour some of the sauce on top of the beans.
- You can use white flour if you don’t have whole wheat flour on hand.
- Thin out the sauce with more milk if it thickens too much for you.