Green Beans in Mustard Cream Sauce
Velvety green beans perfect all year round!
- 1 lb. fresh green beans, trimmed and cut into even pieces
- 1 TB butter
- 2 TB whole grain mustard
- 1 C heavy cream
- 1/2 C chicken stock
- tsp sugar
- tsp baking soda
- salt to taste
- Wash green beans, trim the ends and cut into even 2 inch pieces
- In sauce pan, melt butter, when melted add mustard, stir to combine
- Add cream and chicken stock and bring to a simmer. Add green beans, sugar, baking soda and pinch of salt to taste. Simmer over low heat for 45 mins. or until beans are velvety tender.
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