Green Beans in Lemon Chiffon Sauce
Comment on this recipe
3 pounds fresh green beans, trimmed
3 cups water
1 tablespoon cornstarch
1-1/2 cups chicken broth
6 egg yolks beaten
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1/2 cup butter, cubed
2 teaspoons minced fresh parsley
2 teaspoons chopped green onion
Place beans and water in a Dutch oven. Bring to a boil; cover and cook for 8-10 minutes or until crisp tender.
Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended.
Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 15 minutes.
Add butter, one peace at a time, whisking after each addition until butter is melted. Remove from heat; stir in the parsley and onion. Drain beans; top with sauce.