If you’re on the hunt for a side dish that’s simple, elegant, and bursting with flavor, you’re going to want to stick around for this Green Beans with Mustard Butter Sauce Recipe. I absolutely love how the sharpness of mustard blends with silky melted butter to elevate crisp-tender green beans into something truly special. When I first tried this, it instantly became a staple in my kitchen because it’s so quick and endlessly versatile — perfect for weeknight dinners or holiday feasts alike.
Why You’ll Love This Recipe
- Quick & Easy Prep: You’ll have this entire side dish ready in about 10 minutes, making it perfect for busy evenings.
- Bright & Flavorful Sauce: The mustard butter sauce adds a tangy, rich punch that transforms plain green beans into a showstopper.
- Customizable: It works beautifully with substitutions like olive oil or different types of mustard, so you can adjust to your taste or dietary needs.
- Crowd-Pleaser: My family literally goes crazy for this dish every time I make it — and I’m confident yours will too!
Ingredients You’ll Need
These ingredients come together seamlessly to create the perfect balance of fresh, tangy, and buttery flavors. When selecting your green beans, aim for firm, bright green pods—they’ll have the best snap and flavor. I also find that using both whole grain and Dijon mustard adds depth to the sauce.
- Fresh green beans: Look for crisp, vibrant beans without blemishes to ensure the best texture.
- Coarse grain mustard: Adds a wonderful texture and a mild tang—feel free to use all Dijon if you don’t have this on hand.
- Dijon mustard: Gives the sauce smoothness and sharpness that balances the whole grain mustard beautifully.
- Kosher salt: Essential for seasoning the beans and enhancing all the flavors.
- Black pepper: Freshly ground works best for a peppery kick without overpowering.
- Fresh lemon juice: Brightens up the dish with a subtle acidity that ties the sauce together.
- Unsalted butter: Melted for richness; you can swap for olive oil if you prefer a vegan option or a vinaigrette twist.
Variations
I love experimenting with this Green Beans with Mustard Butter Sauce Recipe — it’s flexible and forgiving. Depending on what’s in the fridge or your dietary preferences, you can easily tweak it and still end up with something delicious.
- Butter substitute: When I’m cooking vegan meals, I swap the butter for a good quality olive oil, which gives the dish a lovely fruity twist.
- Mustard swap: If you don’t have whole grain mustard, using all Dijon works perfectly fine—just be sure to taste the sauce and adjust to your liking.
- Added crunch: Sometimes I toss in toasted almonds or pine nuts for an extra layer of texture and nutty flavor.
- Herbs: Fresh herbs like parsley, thyme, or chives take this dish to the next level and make it feel really special.
How to Make Green Beans with Mustard Butter Sauce Recipe
Step 1: Cook the Green Beans to Crisp-Tender Perfection
Bring a large pot of salted water to a vigorous boil—this is key to cooking the green beans evenly while preserving their vibrant color. Add the trimmed green beans and cook for about 5 minutes for that perfect crisp-tender bite. If you like them softer, give them an extra minute or two, but watch closely to avoid mushiness. Once cooked, immediately drain the beans and if you want to lock in the bright green color, plunge them into an ice-water bath for a minute, then drain thoroughly.
Step 2: Whisk Together the Mustard Butter Sauce
While the beans are cooking, mix the coarse grain mustard, Dijon mustard, kosher salt, black pepper, fresh lemon juice, and melted butter in a medium bowl. Give it a good whisk until everything is well combined and smooth. This step is where the magic happens—tasting as you whisk will help you balance the sharpness and creaminess perfectly.
Step 3: Toss and Serve Immediately
Once the green beans are drained and still warm, transfer them into the bowl with the mustard butter sauce. Toss gently but thoroughly so each bean gets coated in that luscious sauce. Serve immediately for the best flavor and texture—this dish doesn’t hold well for long periods because the beans can get soggy.
Pro Tips for Making Green Beans with Mustard Butter Sauce Recipe
- Blanch, Then Shock: After boiling, plunging the beans into ice water helps keep them crisp and vibrantly green—don’t skip this step if you want that fresh, poppy texture.
- Use Real Butter: Butter adds richness that olive oil can’t quite replicate, but feel free to swap if you prefer; just warm the oil gently so it doesn’t taste raw.
- Adjust Mustard Levels: Mustard varies in intensity—start with less, then add more to taste as you whisk your sauce to avoid overpowering the beans.
- Serve Warm: This dish shines best fresh out of the mixing bowl; letting it sit too long can lead to limp beans and separated sauce.
How to Serve Green Beans with Mustard Butter Sauce Recipe
Garnishes
I often finish this dish with a little sprinkle of toasted sliced almonds or chopped fresh parsley. The almonds provide a delightful crunch contrast, while parsley adds a fresh herbal note and brightens up the entire plate. Sometimes a few lemon zest curls on top really make the dish pop too.
Side Dishes
This Green Beans with Mustard Butter Sauce Recipe pairs beautifully with roasted chicken, grilled steak, or any kind of baked fish. I especially love serving it alongside garlic mashed potatoes or a fluffy quinoa pilaf to round out the meal.
Creative Ways to Present
For holidays or dinner parties, I’ve arranged the green beans in a circular pattern on a large platter, drizzling the sauce over right before guests arrive, then garnishing with edible flowers and lemon slices for an eye-catching look. It’s such a simple dish but it can easily look like something straight from a restaurant menu with a thoughtful presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 2 days. The green beans tend to soften a bit overnight, so I recommend reheating gently to avoid turning them mushy.
Freezing
This recipe doesn’t freeze well because the texture of the green beans changes and the buttery mustard sauce can separate. Instead, I suggest making it fresh when you want it—it’s so quick, it really takes no time at all!
Reheating
To reheat, I placed the green beans in a skillet over low heat, adding a splash of water or broth if needed to keep them moist and prevent sticking. Stir gently until warmed through—microwaving can make them soggy, so the stovetop is usually better.
FAQs
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Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans if you’re in a pinch. Just be sure to thaw and drain them well before tossing with the mustard butter sauce. Keep in mind that fresh green beans tend to hold a better texture and flavor for this dish.
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What kind of mustard is best for the sauce?
I prefer a combination of whole grain mustard for texture and Dijon for smooth sharpness, but if you don’t have whole grain mustard, all Dijon works well too. Feel free to experiment based on your taste preferences.
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How do I prevent the green beans from getting mushy?
Stop cooking as soon as the beans are crisp-tender by draining them promptly and shocking them in ice water to preserve their texture and bright color. Avoid letting them sit too long after tossing with sauce.
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Can this recipe be made vegan?
Absolutely! Just swap the butter for extra virgin olive oil, and you’re good to go. The mustard flavors still shine beautifully, and the oil creates a lovely vinaigrette-like sauce.
Final Thoughts
This Green Beans with Mustard Butter Sauce Recipe has become one of my absolute favorites because it combines simplicity with such bold, irresistible flavor. It’s a recipe I find myself turning to again and again, especially when I want something fresh but flavorful with minimal fuss. If you’re looking for a side dish that steps up your vegetable game without complicated techniques, you’ll enjoy making and eating this as much as I do. Give it a try next time you want to impress yourself or your guests—it might just become your secret weapon for weeknight dinners or special occasions!
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Green Beans with Mustard Butter Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This vibrant and tangy side dish features fresh green beans tossed in a flavorful mustard butter sauce, combining the sharpness of Dijon and coarse grain mustard with the richness of melted butter and a hint of lemon juice. Perfectly cooked to a crisp-tender texture, these green beans make a delightful accompaniment to any meal.
Ingredients
Green Beans
- 1 pound fresh green beans, trimmed
Mustard Butter Sauce
- 1 tablespoon coarse grain mustard
- ½ tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Juice of ½ lemon
- 2 tablespoons unsalted butter, melted
Instructions
- Cook the Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook until crisp-tender, about 5 minutes. If you prefer softer beans, cook for a few additional minutes.
- Prepare the Mustard Butter Sauce: While the beans are cooking, combine the coarse grain mustard, Dijon mustard, kosher salt, black pepper, lemon juice, and melted butter in a medium bowl. Whisk thoroughly to create a smooth, well-integrated sauce.
- Toss and Serve: Drain the cooked green beans well and immediately add them to the bowl with the mustard butter sauce. Toss gently but thoroughly to coat all the beans evenly. Serve right away while warm.
Notes
- Butter Substitute: For a vegan option or a lighter vinaigrette-style sauce, substitute olive oil in place of the butter.
- Mustard Variations: Coarse grain mustard gives excellent texture and flavor, but if unavailable, you can use all Dijon mustard instead for a smoother sauce.
Nutrition
- Serving Size: 1/4 recipe (approximately 4 ounces)
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 18 mg
