Looking for an elegant vegetable side dish that feels comforting without being complicated? These Green Beans with Mustard Cream Sauce combine tender green beans, sweet pearl onions, and toasted almonds in a rich, savory Dijon mustard sauce.
This easy side dish is creamy, flavorful, and perfect for both everyday dinners and special occasions. The toasted almonds add a delicious crunch, while the mustard cream sauce brings everything together with a tangy, savory finish.
With about 20 minutes of prep and 25 minutes of cooking, this recipe makes a beautiful addition to your dinner table.
Why You'll Love This Green Bean Recipe
- Creamy and flavorful: Dijon mustard adds a bright, savory flavor to the sauce.
- Tender green beans: The beans are cooked until tender while retaining their fresh color.
- Crunchy topping: Toasted sliced almonds provide great texture.
- Perfect side dish: Pair it with chicken, turkey, beef, or fish.
- Make-ahead friendly: Parts of the dish can be prepared in advance.
- Great for holidays: An elegant alternative to traditional green bean casseroles.
Ingredients
For this creamy green bean side dish, you'll need:
- 4 tablespoons butter
- 1 (16-ounce) package frozen pearl onions or small whole white onions
- 2 pounds green beans, trimmed and snapped into 2-inch pieces
- Salt, to taste
- 1 1/2 cups milk
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 3 tablespoons flour
- Freshly ground black pepper
- 1/2 cup slivered almonds, toasted
Choosing the Green Beans
Fresh green beans work wonderfully in this recipe, but frozen green beans are also convenient. If using fresh beans, trim the ends and cut them into approximately 2-inch pieces so they cook evenly.
Why Toast the Almonds?
Toasting the almonds brings out their natural nutty flavor and gives them a crisp texture. They make a particularly nice contrast to the creamy sauce and tender vegetables.
How to Make Green Beans with Mustard Cream Sauce
1. Sauté the Pearl Onions
Heat 2 tablespoons of butter in a large, deep skillet over medium-high heat.
Add the pearl onions and sauté, shaking the pan occasionally, until they become golden brown, about 5–7 minutes.
Remove the onions and place them on a large cookie sheet or plate.
2. Steam the Green Beans
Add the green beans to the same skillet along with about 3/4 cup water and a small amount of salt.
Cover the skillet and cook for approximately 5 minutes, or until the beans are bright green and tender.
Drain the beans and transfer them to the cookie sheet with the onions.
Spread the vegetables out and allow them to cool.
Make-ahead tip: The cooked vegetables can be covered loosely with plastic wrap and kept at room temperature for up to 4 hours.
3. Prepare the Milk Mixture
In a microwave-safe measuring cup, combine the milk, chicken broth, and Dijon mustard.
Heat until the mixture is hot and steaming.
4. Make the Mustard Cream Sauce
Heat the remaining 2 tablespoons of butter in the skillet.
Whisk in the flour and cook briefly.
Gradually whisk in the hot milk mixture.
Continue whisking until the sauce becomes smooth and begins to simmer.
The sauce should become thick enough to coat the back of a spoon.
Make-ahead option: The sauce can be prepared up to 4 hours ahead. Cover the surface directly with plastic wrap to help prevent a skin from forming, then refrigerate. Bring it back to a simmer before continuing.
5. Combine the Vegetables and Sauce
Add the green beans and pearl onions back to the skillet.
Simmer gently for about 5 minutes, stirring occasionally, until the sauce is thick enough to cling to the vegetables.
Season with freshly ground black pepper and additional salt if needed.
6. Add the Toasted Almonds
Transfer the finished green beans to a serving bowl.
Sprinkle generously with the toasted sliced almonds and serve immediately.
Tips for the Best Green Beans with Mustard Cream Sauce
Don't overcook the green beans
Cook them until they're tender but still bright green. Overcooking can make them soft and dull in color.
Toast the almonds separately
Toast the almonds until lightly golden and fragrant. Keep an eye on them because sliced almonds can brown quickly.
Use Dijon mustard
Dijon gives the cream sauce its characteristic tangy flavor. Start with the recommended amount and adjust slightly to taste if desired.
Make the sauce smooth
Whisk the flour and butter together before gradually adding the hot milk mixture. Adding the liquid slowly helps create a smoother sauce.
Season at the end
Taste the finished sauce before serving and adjust the salt and black pepper as needed.
Can I Use Fresh Green Beans?
Yes. Fresh green beans are an excellent choice. Trim the ends and cut them into roughly 2-inch pieces before cooking.
Frozen green beans are also convenient when you want to save preparation time.
Can I Make This Recipe Ahead of Time?
Yes. The vegetables and sauce can be prepared separately ahead of time.
Keep the cooked vegetables and sauce refrigerated according to your food-safety needs, then bring the sauce back to a simmer and combine everything before serving.
For the best texture, add the toasted almonds right before serving.
Can I Use Another Type of Onion?
Pearl onions provide a mild sweetness and attractive presentation, but small white onions can also be used.
What Can I Serve with Creamy Green Beans?
These green beans pair beautifully with:
- Roast chicken
- Grilled chicken
- Roast turkey
- Beef tenderloin
- Baked salmon
- Roast beef
- Mashed potatoes
- Rice pilaf
- Roasted potatoes
They're especially suitable for Thanksgiving, Christmas, Easter, and other holiday dinners.
Green Beans with Mustard Cream Sauce Recipe Card
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Difficulty: Easy
Calories: Approximately 210 kcal per serving
Ingredients
- 4 tablespoons butter
- 1 (16-ounce) package frozen pearl onions or small whole white onions
- 2 pounds green beans, trimmed and cut into 2-inch pieces
- Salt, to taste
- 1 1/2 cups milk
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 3 tablespoons flour
- Freshly ground black pepper
- 1/2 cup slivered almonds, toasted
Instructions
- Heat 2 tablespoons butter in a large skillet over medium-high heat.
- Add onions and sauté for 5–7 minutes, until golden. Remove and set aside.
- Add green beans, 3/4 cup water, and a little salt. Cover and cook for about 5 minutes, until bright green and tender. Drain.
- Combine milk, chicken broth, and Dijon mustard in a measuring cup and heat until steaming.
- Heat remaining butter in the skillet. Whisk in flour, then gradually whisk in the hot milk mixture until smooth and simmering.
- Return green beans and onions to the skillet. Simmer about 5 minutes, until the sauce coats the vegetables.
- Season with salt and freshly ground black pepper.
- Transfer to a serving bowl and sprinkle with toasted almonds.
- Serve immediately.