Green Beans In Lemon Chiffon Sauce

Serves: 6
Total Calories: 175


3 eggs yolk
2 tablespoons Parmesan cheese grated
2 tablespoons lemon juice fresh
2 tablespoons butter real, cut in small pieces
3/4 cup chicken broth hot or bouillon
1 teaspoon parsley minced fresh
1 teaspoon chives minced fresh or green onion
2 (9-ounce) packages frozen french style green bean, cooked and drained*
2 tablespoons butter real


In a blender container place egg yolks, cheese and lemon juice cover and blend at high speed for 1 minute. With motor running at high speed add butter add chicken broth or bouillon in a slow steady stream and blend until smooth and creamy. Add parsley and chives or green onion set aside.

In a large heavy skillet over medium-high heat cook beans in butter for 2 to 3 minutes reduce heat to low. Add sauce cook and stir until very thick (do not boil or sauce will separate). Serve immediately.

* Or use 1 1/2 pounds fresh green beans, French-sliced, cooked and drained.

Nutritional Facts:

Serves: 6
Total Calories: 175
Calories from Fat: 93

This Green Beans In Lemon Chiffon Sauce recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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