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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl or jug, whisk together cream, egg yolks, red wine vinegar, salt and pepper and set aside. | 2. Melt butter in a pan over a medium-low heat. | 3. Add beans and garlic and cook, tossing often, for 8-10 minutes, or until beans are tender. | 4. Remove pan from heat and pour in cream and egg mixture. | 5. Toss mixture constantly until the sauce has thickened and the beans are well coated - the heat retained in the pan should be enough to thicken the sauce, but return the pan briefly to the heat if necessary. | 6. (In the unlikely event that the sauce curdles, don't panic, just stir in another egg yolk.). | 7. To finish, stir in parsley and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
egg yolk	2			109.48	1.2206	5.3924	9.0236
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
butter	50			4275.0	196.425	133.575	360.0
green bean	300 -400		topped tailed	0.0	0.0	0.0	0.0
garlic	1 -2	teaspoon	minced	0.0	0.0	0.0	0.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.