4 tablespoons unsalted butter
4 large shallots, sliced thin (about 2 cups)
1 lb. Blanched Green Beans
Salt and ground black pepper
2 tablespoons dry vermouth
1. Heat 2 tablespoons butter in small skillet over medium heat until foaming; add shallots and cook, stirring frequently, until golden brown, fragrant, and just crisp around the edges, about 10 minutes. Set skillet aside.
2. Heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter.
3. Meanwhile, return skillet with shallots to high heat, stir in vermouth, and bring to simmer. Whisk in remaining 2 tablespoons butter, 1 tablespoon at a time; season with salt and pepper to taste. Top beans with shallots and sauce and serve immediately.
See recipe for Blanched Green Beans.
Serves 4 to 6
Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter.