Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Tie green beans in small bundles of five or six with chives that have been boiled for 5 seconds.
Makes 8 servings
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1/2 cup butter
4 large pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
Dash of hot sauce (optional)
1 pound haricots verts (thin green beans), blanched or steamed
Hands-on: 15 Minutes
Total: 15 Minutes
Melt butter in a small saucepan over medium heat; reduce heat to low, and keep warm. Process egg yolks, next 3 ingredients, 1 Tbsp. water, and, if desired, hot sauce in a blender or food processor 2 to 3 minutes or until pale and fluffy. With blender running, add melted butter in a slow stream, processing until smooth. Serve warm with beans.