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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 pound(s) fresh green beans, trimmed |
2 tablespoon(s) butter |
2 tablespoon(s) all-purpose flour |
1 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
1 1/2 cup(s) chicken broth |
2 egg yolks |
1/2 cup(s) 2% milk |
1 cup(s) minced fresh parsley |
Directions:
1. • Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
2. • In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.
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