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Bordelaise beans

John Burton Race from Market Kitchen
John Burton Race takes simple French beans and smothers them in a rich creamy sauce to make a luxurious vegetable side dish

Bordelaise beans

Method

1. Top and tail the beans and remove the strings running down the sides.

2. Fill a large lidded saucepan with salted water and bring to the boil. Add the beans and place the lid on the saucepan until the water returns to boiling point. Remove the lid and continue cooking for 5 minutes or until tender but still a little firm.

3. Strain the beans into a colander and refresh under cold running water. Strain the beans again and put to one side until you have made the sauce.

4. Place the egg yolks in a small bowl and stir in the vinegar. Add the cream and whisk until smooth.

5. In a large frying pan, melt the butter and then add the garlic. Fry briefly before adding the beans, then stir in the sauce, making sure all of the beans are thoroughly coated.

6. Sprinkle with chopped parsley and season with a little salt and lots of ground black pepper. Serve immediately.

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Serves: 8

Prep: 10 min
Cook: 5 min

Ingredients
1.25kg French beans
2 egg yolks
60ml red wine vinegar
90ml double cream
50g unsalted Butter
1 small garlic clove, finely chopped
fresh Parsley, chopped
freshly ground black pepper