Sauce

This classic white sauce brings a rich, comforting elegance to simple green beans. By using the starchy liquid from boiling the beans, you create a naturally thickened base that pairs beautifully with rich milk or cream. The result is a smooth, glossy coating that enhances the fresh, grassy flavor of the vegetables without overpowering them. It&# 226;ÂÂs an excellent way to elevate a side dish for family dinners or potlucks. The sauce is easy to prepare, requiring just a few pantry staples, and comes together in minutes. Serve it warm over tender-crisp string beans for a meal that feels both homestyle and sophisticated.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 3654.6

Dietary: Vegetarian

Description

This classic white sauce brings a rich, comforting elegance to simple green beans. By using the starchy liquid from boiling the beans, you create a naturally thickened base that pairs beautifully with rich milk or cream. The result is a smooth, glossy coating that enhances the fresh, grassy flavor of the vegetables without overpowering them. It&# 226;ÂÂs an excellent way to elevate a side dish for family dinners or potlucks. The sauce is easy to prepare, requiring just a few pantry staples, and comes together in minutes. Serve it warm over tender-crisp string beans for a meal that feels both homestyle and sophisticated.

Ingredients

1/3 C. rich milk or cream
1/3 C. liquid from beans
STRING BEANS WITH SOUR DRESSING.--A dish having an entirely

Directions

1
Trim the ends off the string beans and cut them into one-inch lengths.
2
Bring a pot of salted water to a boil and add the beans.
3
Cook the beans until they are tender but still crisp, then drain them.
4
Reserve half a cup of the bean cooking liquid for the sauce.
5
Melt butter in a saucepan over medium heat.
6
Stir in flour, salt, and pepper to form a roux.
7
Gradually pour in the reserved bean liquid and milk or cream, stirring constantly.
8
Cook the sauce, stirring until it is smooth, thickened, and thoroughly heated.
9
Pour the sauce over the cooked beans and toss to coat evenly.
10
Serve the sauced beans warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 3654.6kcal

% Daily Value *
Total Fat 364.2g561%
Saturated Fat 60.3g302%
Cholesterol 0.4mg1%
Sodium 3817.2mg160%
Total Carbohydrate 156.4g53%
Dietary Fiber 6.1g25%
Sugars 141.7g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer sauce, use heavy cream instead of milk.

If you do not have leftover bean liquid, you can substitute with vegetable broth or water, though the sauce may be slightly less flavorful.

Add a pinch of nutmeg or a dash of lemon juice to brighten the flavor of the white sauce.

This sauce is best served immediately while hot and creamy. If reheating, stir in a splash of milk to restore consistency.

Ensure the roux is cooked briefly before adding liquids to avoid a raw flour taste.

Keywords: green beans, white sauce, cream sauce, string beans, vegetarian, side dish, easy recipe, bean water, roux, comfort food, dinner party, family meal, sauce base, creamy vegetables, simple cooking, vegetable garnish, rich flavor, smooth texture, quick prep, classic sauce

Read it online: https://www.chefs-mate.com/recipe/sauce-169/