Blackened Green Beans with Spanish Chorizo, Pine Nuts and Fresh Lemon Zest is a great way to reinvent those fresh green beans that are ripe for the picking – this will be your new favorite side dish!
So if you a) have a vegetable garden or b) have gone to the grocery store lately, you know that it is officially “green bean season.” If you have a vegetable garden, which I do, there is nothing quite like picking a fresh green bean off of the vine and chomping down on it – soooo good! But, even I have to admit that after about 5-10, you are kind of good to go. What in the heck am I supposed to do with the rest of these green beans? Well guys – read on, because I think I just came up with our new favorite summer side dish!
How to Make Hollandaise Sauce – a step-by-step tutorial on how to make this classic French mother sauce!
Mmmmmm. Hollandaise sauce. It is buttery. It has a hint of lemon and cayenne. It is thick and creamy. It is delectable. You guys – You.Need.To.Make.This. I know there are “blender recipes” out there for Hollandaise Sauce and maybe they are good. I honestly haven’t tried them, but I don’t know if I want to. This is the way Hollandaise Sauce was supposed to be made. The way Julia Child wanted us to make it (and who are we to go against what Julia Child said?). So don’t be scared – gather up all the butter in your house and let’s do this.