Place beans and water in a Dutch oven. Bring to a boil; cover and cook for 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.
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 the heat; stir in the parsley and onion. Drain beans; top with sauce.
By Robin from Washington, IA
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