Cooks' Note
Fresh or frozen green beans are an excellent source of fiber, vitamin A, and vitamin C. To scald milk, heat in a small saucepan over medium heat just until the milk begins to give off steam and bubbles form around the edge, 3 to 4 minutes.
Recipe information
Yield
serves 4
Ingredients
2 egg yolks, beaten
1 teaspoon stone-ground whole-wheat flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
3/4 cup scalded milk
Juice of 1/2 lemon
3/4 pound fresh green beans, ends snapped, or one 9-ounce package frozen cut green beans, thawed
Preparation
Whisk together the eggs, flour, dry mustard, and salt in the top of a double boiler over simmering water. Whisking constantly, slowly add the milk, and cook until the sauce is thickened enough to coat the back of a wooden spoon, about 4 minutes. Squeeze in the lemon juice and stir. Microwave fresh beans at full power until just crisp tender, 3 to 5 minutes, or cook frozen beans according to package directions. Transfer the beans to a serving plate and spoon the sauce on top.
