4 |
tablespoons (½ stick) unsalted butter |
4 |
large shallots, sliced thin (about 1 cup) |
1 |
recipe Blanched Green Beans |
Table salt and ground black pepper |
|
2 |
tablespoons dry vermouth |
1. Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the shallots and cook, stirring frequently, until golden brown, fragrant, and just crisp around the edges, about 10 minutes. Set the skillet aside, off the heat.
2. Heat ¼ cup water and the beans in a 12-inch skillet over high heat; cook, tossing frequently, until warmed through, 1 to 2 minutes. Season with salt and pepper to taste and arrange on a warm platter.
3. Meanwhile, return the skillet with the shallots to high heat, stir in the vermouth, and bring to a simmer. Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time, and season with salt and pepper to taste. Top the beans with the shallots and sauce and serve.