Green beans with mayonnaise

Name: Green beans with mayonnaise - Tiberia P.
Ingredients: 1 kg green beans; 1 head of garlic; 2 egg yolks; oil; celery and parsley leaves; salt; pepper; 100 g sour cream

Appetizers - Green beans with mayonnaise by Tiberia P. - Recipia

At home, green beans with mayonnaise appear on our table quite often, especially in the summer when I find thin and tender pods at the market. It's a dish I prepare particularly when we have guests or when I want something quick and filling for an appetizer. It's not complicated, but you need a bit of patience when boiling the pods. I usually make it in the morning so it's ready to taste in the evening or the next day. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 40 minutes Servings: 6 Difficulty: easy Recipe type: cold appetizer Ingredients 1 kg thin green beans 1 head of garlic 2 egg yolks oil (for the mayonnaise, enough for 2 egg yolks) celery leaves parsley leaves salt pepper 100 g sour cream Instructions 1. Clean the beans: wash them, break off the ends, and cut them into small pieces. 2. Bring a pot of water to a boil. When the water is boiling, add the beans and let them cook for about 40 minutes. Occasionally check if they are cooked; they should be soft but still hold their shape. 3. Once cooked, drain them well and let them cool completely. 4. Prepare the mayonnaise from the two egg yolks and oil. 5. Mix the mayonnaise with the sour cream. Add finely chopped herbs (celery and parsley leaves). 6. Season the cold beans with salt and pepper to taste. 7. Combine the beans with the mayonnaise and sour cream mixture. 8. Crush the garlic cloves and mix them into the salad. 9. Chill in the refrigerator for at least an hour before serving, if you have time. Why I make this recipe often I prepare it every time I have beautiful green beans. It's quick, doesn't require expensive ingredients, and is perfect for appetizer platters or as a cold salad at any meal. If there are leftovers, it keeps well for a few days. It can be made a day in advance without any issues. Tips and Variations Tips - Use thin beans; they cook better and have a more pleasant texture. - Don’t rush the cooling of the beans, or the sauce will become too thin. - Adjust the garlic according to how strong you want the flavor. - Add just enough herbs to give a hint of freshness without overpowering. Substitutions - If you don’t have celery, you can use just parsley. - The sour cream can be lighter; it doesn’t have to be full-fat. - If you prefer not to make homemade mayonnaise, you can use store-bought, but the flavor won’t be the same. Variations - You can add a little mustard to the mayonnaise if you like a tangy flavor. - For a lighter version, use more sour cream than mayonnaise. - The beans can be left whole if you prefer a more rustic look. Serving Ideas - Serve on a platter with slices of bread or on salty crackers. - It pairs well with grilled meat at a picnic. - It also works on toasted bread as a spread. Frequently Asked Questions 1. What type of green beans is suitable? The best ones are the thin, young pods. Thick ones take longer to cook and can be fibrous. 2. Can the mayonnaise be made with only raw egg? Yes, the classic recipe uses raw egg. If you prefer, use mayonnaise made with boiled egg or store-bought. 3. How much garlic should I use? One whole head for 1 kg of beans, but if you don’t want it too spicy, you can reduce it to half. 4. Can the recipe be made without sour cream? Yes, just with mayonnaise, but it will be heavier and denser. The sour cream makes the sauce lighter. 5. How long does it last in the fridge? 3-4 days if kept covered. The flavor holds up well. Nutritional Values (estimates) One serving (out of 6) has approximately 220-250 kcal, depending on how much oil you use for the mayonnaise and how much sour cream you add. Protein: 5-6 g Fat: 18-20 g Carbohydrates: 10-13 g It’s a fairly substantial salad, especially due to the mayonnaise and sour cream. Values are approximate. Storage and Reheating Store in the refrigerator in a covered container. The salad keeps well for 3-4 days, but I don’t recommend reheating it – it should be consumed cold. If you take it out of the fridge, let it sit at room temperature for a few minutes before serving to enhance the flavors.

Green beans with mayonnaise

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