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Photo: Iain Bagwell; Styling: Buffy Hargett Miller  

Green Beans with Hollandaise Sauce

Tie green beans in small bundles of five or six with chives that have been boiled for 5 seconds.

Southern Living DECEMBER 2013

  • Yield: Makes 8 servings
  • Hands-on: 15 Minutes
  • Total: 15 Minutes


  • 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


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.


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Green Beans with Hollandaise Sauce Recipe