Haricot Vert With Dill Mayo Sauce
I don’t even know if you can call this a recipe for Haricot Vert With Dill Mayo Sauce. It’s probably the quickest, tastiest way to eat green beans or haricot vert. You cook the beans until they turn bright green, let them cool and then serve with a dipping sauce. This is perfect as part of a crudités plate or just on its own as a anlternative to green bean casserole.
I love this dish because it allows you to eat your veggies without overloading the dish with calories. It also preserves the crunch and allows the flavor of the vegetable to come through.
Do yourself a favor and use full fat mayonnaise. It makes a mediocre dipping sauce into an amazing one.
Such simple ingredients
Cook green beans in boiling water
Remove from flame and shock in cold water to stop the beans from cooking
Serve with dill sauce
- 2 lbs haricot vert or green beans
- 2 tablespoons salt
- 3 heaping tablespoons mayo
- 1 long squeeze of yellow mustard
- 2 tablespoons chopped fresh dill
- Add water to 4 qt pot with 2 tablespoons salt
- Let water boil
- Add beans
- When the beans begin to turn a bright green, let cook another minute
- Turn off heat, drain water and add cold water and some ice cubes to the pot
- Once the vegetables are room temperature they are ready to be eaten
- Prepare sauce by mixing mayonnaise, mustard and dill
- Drizzle over beans or serve as a dipping sauce
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