Saturday, July 14, 2012
Weekend Recipe - Dilled Mustard Green Beans
The beans are starting to be available at the farmer’s market and I am so excited! I love green beans I could eat them with every meal. My husband does most of our cooking (it’s his hobby.) He is very skilled at main dishes and sauces of every kind. Vegetable dishes are not his forte. So I get to make those and this is one of my favorite when the green beans are fresh. You can substitute plain cider vinegar for the herbal vinegar but the subtle flavors and sweetness of tarragon vinegar really imparts an exotic French feel to this sauce.
Dilled Mustard Green Beans
2 Tbls. dry mustard
¼ cup tarragon herbal vinegar
1/3 canola oil
¼ cup chopped fresh dill (or 1 Tbls. dried)
1 lb. fresh green beans.
Mix the sauce ingredients and allow to marinade in refrigerator several hours before serving. When ready to have a meal, blanch and steam the green beans until crisp tender. You can also wrap them in foil with 1/4 to 1/3 cup of water and allow to steam on the grill for about 3 to 5 minutes. Just before serving, pour sauce over green beans.
This sauce is also great on asparagus, carrots, chicken and fish.