• Green Beans with Brown Butter Sauce


Green Beans with Brown Butter Sauce

By Andrew Zimmern

Servings: 6 to 8

Total: 45 minutes


  • 2 pounds green beans
  • 1/2 pound (2 sticks) unsalted butter
  • 12 sage leaves
  • 4 egg yolks
  • 6 tablespoons fresh lemon juice
  • Pinch of cayenne
  • 1 teaspoon Dijon mustard


Trim the stem ends of the green beans.

Place a steamer basket in a large pot filled with a few inches of water. Add the green beans to the basket. Bring to a boil and cover. Cook until green beans are crisp but tender, about 5 to 7 minutes.

Melt the butter in a saucepan. Add the sage leaves. Continue to cook the butter until it is nut brown and very fragrant, about 8 to 12 minutes. Scrape solids off the bottom of the pan with a spatula. Reserve fried sage leaves for garnish.

Place egg yolks into a blender and add lemon juice, cayenne, mustard and season well. Pulse once or twice. Pour hot brown butter into the blender slowly in a thin stream to emulsify.

Keep sauce warm and pour over the beans, garnishing with the fried sage leaves.

Photograph courtesy of Magnolia Network. 

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