I learned to make these when I was a teenager and they are still a favorite. They are the only richly sauced green vegetable that I make, so I don’t feel so guilty about their decadence. As Julia Child echoed so wisely, “Everything in moderation.”
MRS. APPLE’S GREEN BEANS VINAIGRETTE c.1964
1/2 LB. BACON
2 LARGE EGGS
1/3 C. CIDER VINEGAR
1/3 C. WATER
3 T. SUGAR
½ TSP KOSHER SALT
2 LB GREEN BEANS (Trader Joe’s Haricots Verts are great)
COARSELY GROUND PEPPER
COOK AND CRUMBLE BACON. RESERVE 1/4 C. BACON FAT. HEAT IN SAUCEPAN TO MELT. KEEP OVER VERY LOW HEAT ( USE A FLAME TAMER IF YOU HAVE ONE).
WHISK TOGETHER EGGS THROUGH SALT. WHISK INTO BACON FAT AND CONTINUE WHISKING TIL IT THICKENS. REMOVE FROM HEAT.
TOSS SAUCE WITH FROZEN GREEN BEANS THAT HAVE BEEN STIRFRIED TIL DONE AND HOT, OR FRESH GREEN BEANS THAT HAVE BEEN BLANCHED, SHOCKED IN ICE WATER, DRAINED AND STIR FRIED TIL HOT. TOP WITH BACON.
THE SAUCE LASTS A LONG TIME IN THE FRIDGE.
THIS RICHLY SAUCED VEGETABLE PACKS A LOT OF FLAVOR, SO IT WORKS BEST AS AN ACCOMPANIMENT TO SIMPLE GRILLED ENTREES WITH A SIMPLE STARCH.
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