Thanksgiving was traditionally a time to be thankful for the harvest, so it’s no wonder that green beans make to most people’s Thanksgiving feast.

We’ve found a way to lift the typical steamed dish to ‘gourmet’ levels by making a deceptively simple, yet delicious mustard butter!

Preparation time: 15mins

Cooking time: 14mins

Total time: 29mins

Servings: 4-6

Ingredients:

• 1 tablespoon of yellow mustard seeds
• 2 medium shallots
• 1/3 cup of sherry vinegar
• 2 tablespoons of water
• 1/4 cup of heavy cream
• 2 ounces of unsalted soft butter
• 2 tablespoons of whole-grain mustard
• Salt and pepper, to taste
• 2 pounds of green beans

Directions:

1. Place a skillet on high heat. Once hot, add the mustard seeds and toast for about 30 seconds till they pop and become brown. Move the seeds around constantly using a solid spatula and watch them like a hawk as they can easily burn!

We recommend you use the Chef Remi 2 Piece Kitchen Spatula Set as they are made from food-safe nylon, so they will never scratch nonstick, Teflon or coated pans, even when you are scraping up food.

Set aside your mustard seeds and allow to cool.

2. Thinly slice your shallots using a paring knife and cutting board.

We recommend using the Chef Remi Paring Knife as the thin and nimble blade is made from razor sharp stainless steel, which can easily slice through slippery shallots.

We recommend the Chef Remi Cutting Board as it naturally kills surface bacteria, so you can slice and chop away, without worrying about germs or food poisoning.

3. Measure out your sherry vinegar using Chef Remi Measuring Cups. Our cups have non-drip, lipped spouts, so you can measure and pour liquid ingredients without causing a mess.

They also have angled handles with thumb rests, which are designed to give you grip and comfort when you pour. They’re very lightweight and portable, unlike heavy Pyrex or glass cups, so anyone can use them without accidents.

4. Add the sliced shallots, sherry vinegar and the water to the skillet. Over a moderate heat, simmer for about 7 minutes until the liquid reduces down to about 2 teaspoons.
5. Measure out your cream using the Chef Remi Measuring Cups, and add to the skillet. Simmer for 3 minutes until it thickens. Once thick, transfer to a bowl and allow to cool.
6. Once the sherry and cream mixture has cooled to room temperature, stir in the soft butter, mustard, and the reserved toasted mustard seeds. Season with salt and pepper, to taste.

Don’t worry if you have forgotten to take out the butter earlier to soften. Simply grate your butter using the coarse grate of a cheese grater – instant soft butter!

We recommend using the Chef Remi Cheese Grater– butter shavings have a habit of melting fast and making a mess of your countertops. Our cheese grater allows you to grate foods directly into the snap on container.

7. Fill a large pot with salted water and bring to the boil. Trim the ends of your green beans in small bundles, using kitchen shears, and drop them into the boiling water. Cook for about 4 minutes until they are tender, but still crispy.

We recommend you use the Chef Remi Award Winning Kitchen Shears as you can cut herbs, vegetables and meat directly onto food, or into a pan or skillet – no need to get out a knife and cutting board!

8. Drain the beans and pat dry using paper towels. Transfer them to a large bowl and add the mustard seed butter. Toss through, add some more salt and pepper, if needed, and serve with kitchen tongs.

We recommend using the Chef Remi 2pc Kitchen Tong Set as these tongs are made from super strong, thick stainless steel, with heavy-duty food-grade silicone tips that are heat resistant up to 600°F.

Happy Thanksgiving!