Beans a La Bordelaise - cream

Method

• In a small bowl or jug, whisk together cream, egg yolks, red wine vinegar, salt and pepper and set aside.
• Melt butter in a pan over a medium-low heat.
• Add beans and garlic and cook, tossing often, for 8-10 minutes, or until beans are tender.
• Remove pan from heat and pour in cream and egg mixture.
• Toss mixture constantly until the sauce has thickened and the beans are well coated - the heat retained in the pan should be enough to thicken the sauce, but return the pan briefly to the heat if necessary.
• (In the unlikely event that the sauce curdles, don't panic, just stir in another egg yolk.
• ).
• To finish, stir in parsley and serve immediately.