Green Beans

1 lb. green beans

½ tsp imported mustard (e.g., Dijon, Dusseldorf)

juice of ½ lemon

4 – 6 Tbs olive oil

Snap ends off green beans. Keep whole and soak in cold water until ready to use. Steam beans for approximately 5 minutes until crispy-tender. Mix lemon juice with mustard. Gradually whisk in oil. You can add salt and pepper to taste. Drain beans and coat with sauce. Serve piping hot.

Notes: This is a last minute dish. It turns yucky if it is dressed ahead of time.

This is a signature dish for our celebration. The Family we have would refuse to come if we did not serve this dish.