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Haricot Verts In Dijon Mustard Cream Sauce Recipe
Ash Tyrrell

Haricot Verts In Dijon Mustard Cream Sauce Recipe

I recently made this haricot verts in Dijon mustard cream sauce, and I have to say—it completely transformed a simple green bean dish into something restaurant-worthy. I love how the tender beans soak up the rich, tangy sauce without losing their freshness. The balance of creamy and slightly sharp Dijon flavor really stood out to me.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound haricot verts thin French green beans – These are more tender and flavorful than regular green beans. Fresh is best for crisp texture.
  • 1 tablespoon butter – Adds richness and helps sauté the aromatics beautifully.
  • 1 small shallot finely chopped – Shallots give a mild, slightly sweet onion flavor that blends well into the sauce.
  • 2 cloves garlic minced – Fresh garlic enhances the savory depth; avoid pre-minced for best flavor.
  • ½ cup heavy cream – Creates a silky luxurious sauce. Full-fat works best for thickness.
  • 2 tablespoons Dijon mustard – This is the star ingredient; choose a good-quality Dijon for a balanced tang.
  • ¼ cup chicken broth – Adds depth and thins the sauce slightly without losing flavor.
  • Salt to taste – Enhances all the flavors; adjust carefully.
  • Black pepper to taste – Adds a subtle warmth and spice.
  • 1 tablespoon olive oil – Helps cook the beans evenly and prevents sticking.

Method
 

  1. Start by trimming the ends of the haricot verts and rinsing them well. Bring a pot of salted water to a boil and blanch the beans for a few minutes until they are just tender. Drain and immediately rinse under cold water to stop cooking and preserve their vibrant color.
  2. In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped shallots and cook until they become soft and translucent. Stir in the minced garlic and cook briefly until fragrant, being careful not to burn it.
  3. Pour in the chicken broth and let it simmer for a minute to reduce slightly. Add the heavy cream and Dijon mustard, stirring continuously to combine everything into a smooth, creamy sauce. Let it simmer gently until it thickens.
  4. Add the blanched haricot verts to the skillet and toss them in the sauce. Make sure each bean is well coated with the creamy mixture. Allow them to cook together for a few minutes so the flavors fully blend.
  5. Taste the dish and adjust salt and pepper as needed. Once everything is heated through and well combined, remove from heat and transfer to a serving dish. Serve immediately while warm for the best flavor and texture.

Notes

  • I always use fresh haricot verts instead of frozen—they stay crisp and taste brighter.
  • Don’t overcook the beans; I like mine slightly crisp for better texture.
  • I let the sauce simmer gently instead of boiling to avoid curdling the cream.
  • Adding a tiny squeeze of lemon at the end made the flavors pop even more.
  • I found that using high-quality Dijon mustard makes a noticeable difference in taste.