Green Beans In Lemon Chiffon Sauce

1. 1

   Place beans and water in a Dutch oven. Bring to a boil; cover and cook 8-10 minutes or until crisp-tender.

2. 2

   Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended well.

3. 3

   Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 15 minutes.

4. 4

   Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from heat.

5. 5

   Stir in the parsley and onion.

6. 6

   Drain the beans; top with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.