Green Beans with Garlic Mayonnaise
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 - 6
Fresh green beans - or yellow wax beans, purple beans, or multicolored heirloom snap beans - are excellent when fresh and simply prepared. The addition of a simple sauce, like a garlicky mayonnaise, and some fresh herbs, elevates them to something special. For the best version of this you can have, try making your own Homemade Mayonnaise, a sauce that's better than any store-bought version available. This recipe uses fresh garlic, which is available at the market now, but is just as delicious in a few weeks when this year's garlic reaches its familiar, dry, cured state.
- 1 lb. green, yellow, or purple beans
- ½ cup mayonnaise
- Juice of 1 lemon
- 2 cloves fresh garlic
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- To prepare the garlic mayonnaise, chop the garlic coarsely and grind to a smooth paste in a mortar and pestle with a pinch of salt. If you don't have a mortar, chop finely with the salt on a cutting board. Mix with the mayonnaise in a small bowl. Add lemon juice to taste; storebought mayo may need more than homemade.
- Bring a large pot of salted water to the boil. Trim the beans and boil, uncovered, until they are bright green and still have a bit of resistance to the bite, about 3 to 4 minutes. Drain the beans.
- While still warm, toss the beans with the mayonnaise; the heat of the beans will thin it to a saucelike consistency. Add the parsley, toss again, and check the seasoning. Serve immediately.