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I agree that 1 1/2 teaspoons vanilla would be too strong in this recipe. I cut the amount of vanilla in half and it
gave the freshly steamed green beans a lovely, delicate flavor. Shallots replaced onion powder and a small garlic clove minced was also added. Dry vermouth subbed for wine which I was out of but I think gin would work well, too. Heated up the olive oil, threw in the dressing ingredients minus the extract, cooked on medium heat for about 1 minute then stirred in the vanilla extract. We really enjoyed this with an omelet and crusty French bread.

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COOKGIRl October 29, 2010

This was really good, however, my family thought it was too "sweet-tasting" because of the vanilla. I'll probably make it without the vanilla next time. Thanks.

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CaramelPie February 20, 2007
Vanilla Green Beans Almondine