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    Home > Side Dishes > Haricot Vert Recipe in Dijon Mustard Cream Sauce

    Haricot Vert Recipe in Dijon Mustard Cream Sauce

    Published: Apr 12, 2019 · Modified: Jul 19, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Hericot Verts in Creamy Mustard Sauce

    Haricot Vert Recipe in Mustard Cream Sauce. This simple, richly flavored side dish features the sharpness of mustard to complement the bright flavor of green beans. Look for Haricot Verts or French green beans for an elegant presentation. This one is perfect for your Easter Buffet.

    Green beans with grainy mustard sauce served on a white platter

    Before we know it, we’ll be up to our ears in fresh homegrown green beans. And you’ll love this recipe because it combines fresh green beans with a warm and tangy sauce.

    It’s a wonderful quick green bean side dish recipe that’s easy enough for a weeknight meal and lovely enough for entertaining. And it’s especially nice for any holiday.

    And a great recipe to keep in your back pocket for when fresh green beans are in season.

    Green beans in a French Mustard Sauce on a Sur la Table White scalloped platter

    How To Keep Green Beans Green When Cooking

    Have you ever wondered how restaurants deliver those fresh cooked green beans, or broccoli, and they have retained their brilliant green color? The answer is a dunk in an ice water bath.

    First, place a good amount of ice cubes in a large mixing bowl. Cover with water.

    Bring a large pot of generously salted water to a boil. Drop the trimmed green beans (or broccoli) into that boiling water and let them blanch 2 – 3 minutes.

    Drain the green beans in a colander that will fit inside that bowl of ice and water. Place the colander with the beans into the ice water. This will stop the cooking process. Make sure the beans are completely submerged in the ice bath.

    This ice water bath will set the color. Once they’ve drained you can saute them or add them to a sauce like this Mustard Cream Sauce.

    Hericot vert recipe topped with shallots and cooked in a dijon mustard sauce

    Dijon Mustard for Cream Sauce

    There’s a little more to Dijon Mustard than meets the eye. Dijon is made from either brown or black mustard seeds, which give it that extra little bite on the palate.

    I always have a jar of Grey Poupon on hand. But if you can find Edmond Fallot Dijon, you’ll find a sharper and more complex flavor. It will add some serious flavor to this creamy mustard sauce.

    You can also use Grey Poupon Country Style Dijon, which is a coarser version and you’ll have a beautiful French grainy mustard sauce.

    Play around with different types of Dijon mustard and different flavors. Whatever your choice, you’re going to love this recipe.

    What is the Difference between Green Beans and Haricot Verts?

    The Dijon mustard cream sauce is actually very French. So, if you can find Haricot Verts for this recipe, you’ll be feeling very snazzy about yourself. I usually can find them at Whole Foods. But what is the difference between green beans and haricot verts?

    Haricot Vert is also known as French green beans. They are thinner and shorter than our run of the mill Blue Lake Green Beans and have a more tender texture…meaning they will also cook quicker. And they’re perfect for this French Mustard Sauce.

    Green Beans or Hericot Verts in a Dijon sauce on a Sur la Table scalloped white platter

    Recipe for Green Beans in Dijon Mustard Cream Sauce

    I hope you give this easy green bean recipe a try, and if you do please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

    And if you have a favorite hericot vert recipe let me know, I’d love to give it a try.

    More Green Bean Recipes

    Looking for more easy Hericot Vert recipes? I like this one from That Skinny Chick Can Bake, Haricot Verts with Grape Tomatoes. Simply dressed with basil and butter. And if you’re looking for more Holiday worthy green bean recipes, don’t miss this one for Old Fashioned Sweet and Sour Green Beans.

    Green beans in a French Mustard Sauce on a Sur la Table White scalloped platter

    Haricot Verts in Dijon Mustard Cream Sauce

    Hericot Vert Recipe in Mustard Cream Sauce. This simple, richly flavored side dish features the sharpness of the mustard with complements the bright flavor of the green beans. Look for Hericot Verts or French green beans for an elegant presentation. This one is perfect for your Easter Buffet.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: French
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 269kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 1/2 pounds haricot verts or green beans, trimmed
    • 2 tablespoons butter unsalted
    • 1 large shallot peeled and chopped
    • 1 cup chicken stock
    • 1/2 cup dry white wine
    • 1/2 cup heavy cream
    • 1 tablespoon Dijon Mustard
    • salt and fresh ground pepper
    • 2 tablespoons tarragon fresh, chopped
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    Instructions

    • Prepare an ice water bath in a large mixing bowl. Bring a large pot of salted water to a rolling bowl. Add the beans and cook until tender crisp, about 3 minutes. 
    • Drain well in colander, then set the colander with beans in the ice water bath to set the color and stop the cooking. Make sure beans are submerged. When cooled, remove from ice water and drain off excess liquid.
    • In a large skillet, melt butter over medium high heat until foaming. When foaming subsides, add shallot and cook, stirring occasionally until softened, about 2 – 3 minutes.
    • Add cream and mustard. Add stock and wine and cook until slightly reduced by half, about 3 minutes. 
    • Taste and adjust seasoning the salt and pepper.
    • Add blanched beans to the warm sauce and cook just til completely heated through. Taste and adjust seasoning with salt and pepper
    • To serve, transfer beans to a platter or serving bowl. Garnish with chopped tarragon and serve immediately.

    Nutrition

    Calories: 269kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 204mg | Potassium: 592mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1935IU | Vitamin C: 23mg | Calcium: 125mg | Iron: 3.2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Roz | La Bella Vita Cucina says

      April 29, 2019 at 8:54 am

      Great way to prepare hericot vert Lea Ann. The sauce has to be outstanding. I’m always looking for new ways to serve these delicious beans. Thanks for sharing. Stop by sometime, don’t be a stranger!
      Roz

      Reply
      • Lea Ann Brown says

        May 02, 2019 at 12:03 pm

        Thanks Roz. Enjoy. And you bet, heading over now to say hello. 🙂

        Reply
    2. John / Kitchen Riffs says

      April 17, 2019 at 8:28 am

      Dijon? Yes, please. Love its tangy taste. Neat sauce for beans, too. We’ll soon be swimming in them, and this will make a nice change from my usual ways of preparing them. Thanks!

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 2:57 pm

        Thanks John. And as always, thanks for stopping in.

        Reply
    3. Karen (Back Road Journal) says

      April 13, 2019 at 7:20 am

      Dijon mustard is my favorite condiment, so I know that I would really enjoy your green bean recipe.

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 2:58 pm

        Thanks Karen. I’d have to agree about Dijon. 🙂

        Reply
    4. Larry says

      April 13, 2019 at 4:00 am

      5 stars
      I’m a cook the green pole beans all day with a ham hock kind of guy, but yours look so good, it almost makes me want to try them. It’s amazing how much impact Mom’s cooking still has on me.

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 2:59 pm

        A ham hock – or bacon is great with green beans. I cook them that way a lot also. You should try this one for when you’re feeling snazzy. 🙂

        Reply
    5. Jean | Delightful Repast says

      April 12, 2019 at 4:11 pm

      Lea Ann, I love ths! Pinned it so it won’t get lost. I use great quantities of the GP Country Dijon–love that stuff! Your presentation is gorgeous.

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 2:59 pm

        Thanks Jean!

        Reply
    6. Liz says

      April 12, 2019 at 1:55 pm

      5 stars
      What a delicious way to jazz up green beans! This is perfect for Easter!!

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 2:59 pm

        Thanks Liz. 🙂

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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