GREEN BEANS WITH BACON VINAIGRETTE
I learned to make these when I was a teenager and they are still a favorite. They are the only richly sauced green vegetable that I make, so I don’t feel so guilty about their decadence. As Julia Child echoed so wisely, “Everything in moderation.”
MRS. APPLE’S GREEN BEANS VINAIGRETTE c.1964
1/2 LB. BACON
2 LARGE EGGS
1/3 C. CIDER VINEGAR
1/3 C. WATER
3 T. SUGAR
½ TSP KOSHER SALT
2 LB GREEN BEANS (Trader Joe’s Haricots Verts are great)
COARSELY GROUND PEPPER
COOK AND CRUMBLE BACON. RESERVE 1/4 C. BACON FAT. HEAT IN SAUCEPAN TO MELT. KEEP OVER VERY LOW HEAT ( USE A FLAME TAMER IF YOU HAVE ONE).
WHISK TOGETHER EGGS THROUGH SALT. WHISK INTO BACON FAT AND CONTINUE WHISKING TIL IT THICKENS. REMOVE FROM HEAT.
TOSS SAUCE WITH FROZEN GREEN BEANS THAT HAVE BEEN STIRFRIED TIL DONE AND HOT, OR FRESH GREEN BEANS THAT HAVE BEEN BLANCHED, SHOCKED IN ICE WATER, DRAINED AND STIR FRIED TIL HOT. TOP WITH BACON.
THE SAUCE LASTS A LONG TIME IN THE FRIDGE.
THIS RICHLY SAUCED VEGETABLE PACKS A LOT OF FLAVOR, SO IT WORKS BEST AS AN ACCOMPANIMENT TO SIMPLE GRILLED ENTREES WITH A SIMPLE STARCH.
That sounds good; reminds me of a basic hollaindaise but with bacon rather than butter. I still have trouble making it over direct heat. I assume a double boiler may help perhaps. Thanks for the recipe
The sauce recipe is very similar to the wilted lettuce dressing that I make. The recipe was passed down from my mother & grandmother.
I make wilted lettuce all year round, but best is in the spring when the leaf lettuce is so fresh & tender.
I made something similar for the first time the other night. Instead of eggs, I used some dijon mustard and white wine vinegar. I tossed the blanched green beans in it and added some leftover pommes anna and my husband declared it delicious! Definitely a keeper!
That is an old Pen-Dutch dish i learned as Snibbled Green Beans. Great stuff. I don't make it enough. Thanks for reminding me.