Green Beans with Honey Mustard-Tarragon Sauce

“I started growing tarragon in my herb garden and this is one of the first recipes I used it in. The sauce dresses up the green beans nicely. It would also make a good salad dressing, especially over a spinach salad.” – April Ferre

Green Beans with Honey Mustard-Tarragon Sauce

Course: Side Dishes – Vegetables


  • 2 Tablespoons Sliced Almonds Toasted
  • 2 Teaspoons Olive Oil
  • 2 Teaspoons Garlic Minced
  • 2 Tablespoons White Wine Vinegar
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Honey
  • 1/4 Teaspoon Kosher Salt
  • 1 Tablespoon Fresh Tarragon Chopped
  • 12 Ounces Green Beans Blanched


  • Heat olive oil over medium-high heat. Add garlic and cook 1 minute. Remove from heat.
  • Stir in white wine vinegar, heavy cream, Dijon mustard, honey and salt. Return to heat and cook on medium-high until slightly thickened. Stir in tarragon.
  • Arrange green beans on a platter and drizzle with sauce. Sprinkle with almonds. Serves 4.
  • Variation: You may substitute fresh thyme or dill for tarragon.

2020 Recipe – April Ferre – From