Laurent Mariotte’s Secret to Perfect Green Beans: A Non-Greasy Sauce Recipe!

Even though green beans tick all the boxes for the perfect vegetable, you might still struggle to enjoy them. You’re well aware that this light side dish offers numerous health benefits. Despite drowning them in a thick layer of cream or dressing upon returning from the market, they still don’t appeal to your taste buds. Not only does this add unwanted calories to your plate, but it also detracts from your enjoyment of the food—the complete opposite of the desired effect! This could be a sign that it’s time to try a new recipe… And indeed, Laurent Mariotte has discovered a both light and flavorful way to prepare them.

To enhance this somewhat neglected green vegetable, the host of Petits plats en équilibre steps off the beaten path. He puts aside the pot of cream and the bowl of dressing. Instead, he chooses a creamy yet light sauce. This simple trick, inspired by chef Alain Ducasse himself, might just make you fall in love with this challenging summer vegetable.

Rather than burying green beans under cream, Laurent Mariotte opts for an ingredient that is both creamy and low in fat: white cheese. Mixed with mustard, parsley, and chives, it turns into a fresh and flavorful sauce that pairs wonderfully with green beans. For four people, he prepares 600 grams of fresh green beans by trimming them and cooking them in a large pot of boiling water for 8 to 10 minutes until tender. After draining and rinsing them with cold water, he proceeds to make the sauce by combining 200 grams of white cheese with 2 tablespoons of mustard, and a half bunch each of chopped flat-leaf parsley and chives. After seasoning with salt and pepper, the sauce is ready! Before serving, Laurent Mariotte suggests mixing the green beans with the sauce and chilling the mixture in the refrigerator.

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Served chilled, these green beans are a far cry from the obligatory side dish many are used to. Thanks to this aromatic and light sauce, they become a standout accompaniment. This transformation gives them a prominent place in your summer menus.