haricot vert – Aubrey About Town

Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L'échalote)

This quintessential French classic can be made ahead, served chilled, warm, or room temperature.

Ingredients

Instructions

In a large pot, bring 6-quarts of water to a boil, add 1 tbsp kosher salt and 1 tbsp olive oil.
Meanwhile, make an ice bath by filling a large bowl half way with cold water, and ice, set aside.
Carefully drop green beans into boiling salted water, blanch for 60 seconds.
Immediately remove green beans, and transfer to the ice bath to cease cooking and to chill.
Strain chilled green beans, and spread on to a clean kitchen towel, pat dry. Transfer cooled, green beans to a large bowl, cover with plastic wrap, and set aside.
In a small bowl, add clarified butter (or olive oil), vinegar, mustard, mayonnaise, 1 tsp kosher salt, and ground white pepper. Whisk to combine.
Toss vinaigrette mixture, sliced shallots, and green bean together until green beans are fully coated.
Cover with plastic wrap and set aside until ready to serve, or refrigerate up to 6 hours.
Serve room temperature, chilled, or warmed through.