If you’ve never tried the French technique of glacing a vegetable, you are in for a treat. It’s a simple method where a small amount of liquid reduces down with butter to create a shiny, flavorful glaze that clings to every inch of the bean. The result is something extraordinarily succulent and deeply seasoned. It feels like a secret weapon from a professional chef’s kitchen.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 5 min | 15 min | 20 min | 4 | Surprisingly simple |
Grab These
- 1 lb haricots verts, trimmed
- ¾ cup chicken or vegetable stock
- 3 tbsp cold butter, cut into small cubes
- 1 small shallot, minced (about 2 tbsp)
- Salt and white pepper
Let’s Make It
This method is a one-pan wonder, so grab your favorite skillet with a lid. Combine the haricots verts, stock, shallot, and a pinch of salt in the skillet. Bring it to a boil over high heat.
Once boiling, immediately reduce the heat to medium, cover the skillet, and let the beans simmer for 6-8 minutes. You’re essentially steaming them in the flavorful stock until they are just tender.
Now, uncover the skillet. This is where the magic happens. Increase the heat to medium-high and let the liquid reduce rapidly. You’ll see it start to thicken slightly and look syrupy. This should take about 3-4 minutes.
When there’s only about 2-3 tablespoons of liquid left in the bottom of the pan, reduce the heat to low. Now, add your cold butter cubes, one or two at a time, swirling the pan or stirring gently to melt them into the reduction. This creates that signature, glossy glaze.
Once all the butter is incorporated and the beans are shimmering, take them off the heat. Season with a pinch of white pepper—which lets the delicate glaze shine—and maybe a tiny bit more salt. Serve them immediately, spooning any extra glaze over the top.
My Two Cents
- Calories: About 110 per serving
- Storage: Best enjoyed right away. The glaze can “break” upon reheating.
- Swaps: Add a tablespoon of chopped fresh tarragon with the butter for a classic French flair.
- Pro-Tip: Using cold butter and adding it off the heat is crucial. It ensures the butter and stock emulsify into a smooth, shiny glaze instead of separating into an oily mess.
You Asked, I’m Answering
Q: Can I use water instead of stock?
A: You can, but you’ll be missing out on a huge layer of flavor. The stock is what reduces to create the deeply savory base for the glaze.
Q: My glaze is watery and didn’t stick to the beans.
A: You likely didn’t reduce the stock enough before adding the butter. Make sure the liquid has thickened and looks syrupy, with just a few tablespoons remaining.