Ingredients
1 ½ cups of French String Beans
2 TB good Dijon Mustard
2 TB White Wine Vinegar
½ tsp Salt
¼ tsp Fresh ground black pepper
2 TB Olive Oil
2 TB fresh, chopped Dill
Pour string beans into a pot of boiling water for around one
minute or until they are tender but still a bit crisp, not soggy. Remove beans
from water and place into a bowl of icy water.
TIP
Placing hot, boiled beans (or broccoli) in icy water stops them from
cooking and it maintains the green color.
To make the dressing, add the Dijon Mustard to a glass bowl.
Then add the white wine vinegar, salt and ground black pepper. Whisk together
and then slowly add the olive oil while whisking which will make an emulsion.
Drizzle over the string beans and add fresh, chopped Dill on
top.
TIP
A mixture of one liquid with another with which it cannot normally combine smoothly — oil and water being the classic example. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. This disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayonnaise (an uncooked combination of oil, egg yolks and vinegar or lemon juice) and HOLLANDAISE SAUCE (a cooked mixture of butter, egg yolks and vinegar or lemon juice) are two of the best-known emulsions.
A mixture of one liquid with another with which it cannot normally combine smoothly — oil and water being the classic example. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. This disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayonnaise (an uncooked combination of oil, egg yolks and vinegar or lemon juice) and HOLLANDAISE SAUCE (a cooked mixture of butter, egg yolks and vinegar or lemon juice) are two of the best-known emulsions.
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