• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home > Side Dishes > Hericot Vert Recipe in Dijon Mustard Cream Sauce

Hericot Vert Recipe in Dijon Mustard Cream Sauce

April 12, 2019 By Lea Ann Brown 12 Comments

Jump to Recipe Print Recipe
Hericot Verts in Creamy Mustard Sauce

Hericot 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 Hericot Verts or French green beans for an elegant presentation. This one is perfect for your Easter Buffet.

Fresh sauteed green beans in a dijon mustard cream sauce on a sur la table white platter with an antique silver serving fork.

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 Hericot Verts?

The Dijon mustard cream sauce is actually very French. So, if you can find Hericot 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 hericot verts?

Hericot 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, Hericot 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 Green Beans with Pecan Lemon Vinaigrette.

5 from 2 votes
Green beans in a French Mustard Sauce on a Sur la Table White scalloped platter
Print
Hericot Verts in Dijon Mustard Cream Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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.

Course: Side Dish
Cuisine: French
Keyword: Creamy Mustard Sauce
Servings: 4
Calories: 269 kcal
Author: Lea Ann (Cooking On The Ranch)
Ingredients
  • 1 1/2 pounds hericot 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
Instructions
  1. 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. 

  2. 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.

  3. 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.

  4. Add cream and mustard. Add stock and wine and cook until slightly reduced by half, about 3 minutes. 

  5. Taste and adjust seasoning the salt and pepper.

  6. Add blanched beans to the warm sauce and cook just til completely heated through. Taste and adjust seasoning with salt and pepper

  7. To serve, transfer beans to a platter or serving bowl. Garnish with chopped tarragon and serve immediately.

Nutrition Facts
Hericot Verts in Dijon Mustard Cream Sauce
Amount Per Serving
Calories 269 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 57mg19%
Sodium 204mg9%
Potassium 592mg17%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 7g8%
Protein 6g12%
Vitamin A 1935IU39%
Vitamin C 23mg28%
Calcium 125mg13%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Related posts:

Roasted Glazed Carrots, Honey-Lime and Cumin
Calico Beans, The Best Pot Of Beans You'll Ever Tango With
Turkish Fries -Taters Of The Lost Ark

Filed Under: Side Dishes Tagged With: cream, dijon, green beans

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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 2, 2019 at 12:03 pm

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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Search This Blog

Welcome!

Lea Ann of Cooking on the Ranch
I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook & passionate about the art of cooking & entertaining, you'll find plenty of inspiration for reliable, approachable recipes. [read more]

SUBSCRIBE
Cook Like We Do in The Wild West
Saddle Up and Subscribe

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Most Popular Posts

  • Old fashioned broccoli casserole recipe Broccoli Cheez Whiz Rice Casserole
  • Green Chili with Pork. Colorado style with plenty of Hatch Green Chile and unique spices. How To Make Hatch Green Chili Colorado Style
  • Thanksgiving Cocktail Recipe, Pumpkin Pie Martini
  • Super moist jalapeno buttermilk corn bread recipe. You'd swear there was pudding in the recipe. Super Moist Cornbread Recipe with Corn and Cheese
  • Chicken burrito bowl made with ground chicken breast served over rice and topped with cheese, black beans, avocado, red bell pepper, onions and cherry tomatoes. Chicken Burrito Bowl with Seasoned Ground Chicken Breast

Find Recipes By Category

Most Popular: Hatch Green Chili, Colorado Style

Hatch Green Chili Colorado Style. With plenty of pork and unique spices, this is a must for your recipe collection.

Featured Recipes

Butterscotch Pudding Recipe Made With Scotch

Strawberry tart recipe on vintage china topped with fresh strawberries

Strawberry Tart Recipe with Lemon Cream Cheese Filling

A slice of Chile chocolate cake with bourbon chocolate cake served on a Versace dessert plate with a gold flat ware fork

Chile Chocolate Cake with Chocolate Bourbon Frosting

French Madel

French Butter Cake Madeleine Recipe

Raspberry Bars on Le Creuset Platter

Almond Chambord Raspberry Bars

Cream Cheese Flan with caramel topping

Cream Cheese Flan

More

Copyright © 2019 Cooking On The Ranch • Privacy Policy

  • 98
  • 2
100shares
100shares