Green beans in lemon chiffon sauce

  • 1 pound fresh green beans, french sliced and cooked;

Lemon Chiffon Sauce:

  • 2 egg yolks
  • 1 1/2 tbsp grated Parmesan cheese
  • 1 1/2 tbsp lemon juice
  • 3 tbsp butter
  • 1/2 cup hot chicken broth
  • 1 tsp minced fresh parsley
  • 1 tsp minced chives

Prepare beans and set aside. To make sauce, combine egg yolks, Parmesan cheese, and lemon juice in blender or food processor. Blend at high speed for 1 minute. Add 2 tablespoons butter broken into bits, still blending at top speed; blend in chicken broth pouring into bowl in steady stream. Sauce should become smooth and creamy. Add parsley and chives or green onions. Set sauce aside. Melt remaining 1 tablespoon butter in large heavy skillet; toss in drained beans and heat for 2 to 3 minutes. Reduce heat and add sauce. Blend mixture and cook until sauce becomes very thick. Take care not to let it come to boil or sauce will separate. Serve immediately. Serves 6