Green Beans In Lemon Chiffon Sauce - cooking recipe

Ingredients

3 lbs fresh green beans, washed and trimmed
3 cups water
1 tablespoon cornstarch
1 1/2 cups chicken broth
6 egg yolks, beaten
1/4 cup parmesan cheese, grated
1/4 cup lemon juice
1/2 cup butter, cubed
2 teaspoons minced fresh parsley
2 teaspoons chopped green onions

Preparation

Place beans and water in a Dutch oven. Bring to a boil; cover and cook 8-10 minutes or until crisp-tender.
Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended well.
Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 15 minutes.
Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from heat.
Stir in the parsley and onion.
Drain the beans; top with sauce.