Gordon Ramsay Green Beans With Mustard Dressing Recipe

Gordon Ramsay Green Beans with Mustard Dressing recipe transforms a basic vegetable side dish into a vibrant, punchy accompaniment that steals the show. Ramsay is known for his disdain for overcooked, soggy vegetables. Instead, this recipe focuses on the French technique of “blanching and shocking” the beans to maintain their bright green color and satisfying crunch. They are then tossed in a robust vinaigrette made with wholegrain mustard, garlic, and a touch of honey. It is a bistro-style dish that feels sophisticated yet takes less than 15 minutes to prepare, making it perfect for both holiday feasts and quick weeknight dinners.

Try More Recipes:

• Gordon Ramsay Béarnaise Sauce
• Gordon Ramsay Peppercorn Sauce Recipe
• Gordon Ramsay Lemon Butter Sauce

Why You Will Love This Green Beans with Mustard Dressing Recipe:

• Perfect Texture: The “shocking” method stops the cooking process instantly, ensuring the beans remain crisp-tender (al dente) rather than turning grey and mushy.
• Flavor Balance: The dressing hits every note on the palate—spicy heat from the mustard, acidity from the vinegar, sweetness from the honey, and savory depth from the garlic.
• Versatility: These beans are delicious served warm, at room temperature, or even cold as a salad, making them excellent for potlucks or buffets.
• Visual Appeal: The specks of wholegrain mustard clinging to the vibrant emerald green beans make for a beautiful presentation on the plate.
• Speed: With a cook time of just 3 to 4 minutes for the beans, this is one of the fastest high-quality side dishes you can make.

Gordon Ramsay Green Beans with Mustard Dressing Ingredients

• 1 lb (450g) fresh green beans (French Haricots Verts are best), ends trimmed
• 1 tbsp wholegrain mustard (provides texture and mild heat)
• 1 tbsp Dijon mustard (provides creaminess and sharp heat)
• 2 tbsp white wine vinegar (or cider vinegar)
• 4 tbsp high-quality extra virgin olive oil
• 1 clove garlic, peeled and finely crushed or minced
• 1 tsp runny honey (or maple syrup)
• 1 small shallot, very finely diced (optional)
• Salt and freshly ground black pepper
• Toasted almond flakes (optional garnish, often used by Ramsay)

How To Make Gordon Ramsay Green Beans with Mustard Dressing

1. Prepare the Ice Bath: Before you start cooking, fill a large bowl with cold water and ice cubes. This is crucial for the “shocking” step.
2. Boil the Water: Bring a large pot of water to a rolling boil. Season it generously with salt (Ramsay says it should taste like seawater).
3. Blanch the Beans: Add the trimmed green beans to the boiling water. Cook for 3 to 4 minutes.
   • Test: Taste a bean. It should be tender but still have a distinct “squeak” or crunch when bitten. Do not overcook.
4. Shock the Beans: Immediately remove the beans from the boiling water using tongs or a slotted spoon and plunge them directly into the ice water. Let them sit for 2 minutes until completely cool. Drain well and pat dry with paper towels. (If serving warm, skip the ice bath and toss directly in dressing, but the color may fade slightly).
5. Make the Dressing: In a small bowl or jar, whisk together the wholegrain mustard, Dijon mustard, white wine vinegar, crushed garlic, minced shallot (if using), and honey.
6. Emulsify: Slowly stream in the olive oil while whisking constantly until the dressing becomes thick and glossy. Season to taste with salt and black pepper.
7. Combine: Place the dry green beans in a large serving bowl. Pour the mustard dressing over the beans. Toss well to coat every bean evenly.
8. Serve: Transfer to a serving platter. If desired, scatter toasted almond flakes over the top for extra crunch. Serve immediately.

Recipe Tips

• Dry the Beans: After the ice bath, ensure the beans are very dry before adding the dressing. If they are wet, the oil-based dressing will slide right off.
• Mustard Choice: Using two types of mustard is a pro move. Dijon helps emulsify the sauce (holds it together), while wholegrain adds the signature look and pops of texture.
• Cooking Time: If you are using standard American green beans (which are thicker than French Haricots Verts), you may need to boil them for 5 to 6 minutes.
• Garlic Intensity: Raw garlic in a dressing can be potent. If you want a milder flavor, whisk the garlic into the vinegar first and let it sit for 10 minutes before adding the oil. The acid “cooks” the raw edge off the garlic.

What To Serve With Green Beans with Mustard Dressing?

This Green Beans with Mustard Dressing side dish is acidic and cuts through rich, fatty mains. It is the classic pairing for Roast Beef or Lamb. It also works beautifully alongside Pan-Seared Salmon, Roast Chicken, or a heavy Potato Gratin.

How To Store Leftovers Green Beans with Mustard Dressing?

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Note on Color: The acid in the vinegar will eventually turn the bright green beans an olive-drab color after sitting for a day. They will still taste good, but they won’t look as vibrant.
• Freeze: Do not freeze this dish. The beans will become watery and the emulsion of the dressing will break.

How To Reheat Leftovers Green Beans with Mustard Dressing?

• Room Temperature (Best): Remove the beans from the fridge 30 minutes before eating. They are excellent served at room temperature as a salad.
• Stovetop: Toss them quickly in a warm skillet for 1 to 2 minutes just to take the chill off. Do not cook them further or they will lose their crunch.

FAQs

More Recipes:

• Gordon Ramsay Tartar Sauce 
• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay Fish Chowder

Green Beans with Mustard Dressing Nutrition Facts

Serving Size: 1 serving (approx. 1/4 of recipe)

• Calories: 140 kcal
• Total Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 280mg
• Total Carbohydrate: 9g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 2g

Gordon Ramsay Green Beans With Mustard Dressing Recipe

Recipe by Sophie LaneCourse: Sides, Dinner, Lunch, BrunchCuisine: American, British, FrenchDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

140

kcal

Gordon Ramsay Green Beans with Mustard Dressing recipe transforms a basic vegetable side dish into a vibrant, punchy accompaniment that steals the show. Ramsay is known for his disdain for overcooked, soggy vegetables. Instead, this recipe focuses on the French technique of “blanching and shocking” the beans to maintain their bright green color and satisfying crunch. They are then tossed in a robust vinaigrette made with wholegrain mustard, garlic, and a touch of honey. It is a bistro-style dish that feels sophisticated yet takes less than 15 minutes to prepare, making it perfect for both holiday feasts and quick weeknight dinners.

Ingredients

• 1 lb (450g) fresh green beans (French Haricots Verts are best), ends trimmed

• 1 tbsp wholegrain mustard (provides texture and mild heat)

• 1 tbsp Dijon mustard (provides creaminess and sharp heat)

• 2 tbsp white wine vinegar (or cider vinegar)

• 4 tbsp high-quality extra virgin olive oil

• 1 clove garlic, peeled and finely crushed or minced

• 1 tsp runny honey (or maple syrup)

• 1 small shallot, very finely diced (optional)

• Salt and freshly ground black pepper

• Toasted almond flakes (optional garnish, often used by Ramsay)

Directions

• Prepare the Ice Bath: Before you start cooking, fill a large bowl with cold water and ice cubes. This is crucial for the “shocking” step.
• Boil the Water: Bring a large pot of water to a rolling boil. Season it generously with salt (Ramsay says it should taste like seawater).
• Blanch the Beans: Add the trimmed green beans to the boiling water. Cook for 3 to 4 minutes. Test: Taste a bean. It should be tender but still have a distinct “squeak” or crunch when bitten. Do not overcook.
• Shock the Beans: Immediately remove the beans from the boiling water using tongs or a slotted spoon and plunge them directly into the ice water. Let them sit for 2 minutes until completely cool. Drain well and pat dry with paper towels. (If serving warm, skip the ice bath and toss directly in dressing, but the color may fade slightly).
• Make the Dressing: In a small bowl or jar, whisk together the wholegrain mustard, Dijon mustard, white wine vinegar, crushed garlic, minced shallot (if using), and honey.
• Emulsify: Slowly stream in the olive oil while whisking constantly until the dressing becomes thick and glossy. Season to taste with salt and black pepper.
• Combine: Place the dry green beans in a large serving bowl. Pour the mustard dressing over the beans. Toss well to coat every bean evenly.
• Serve: Transfer to a serving platter. If desired, scatter toasted almond flakes over the top for extra crunch. Serve immediately.

Notes

• Dry the Beans: After the ice bath, ensure the beans are very dry before adding the dressing. If they are wet, the oil-based dressing will slide right off.
  Mustard Choice: Using two types of mustard is a pro move. Dijon helps emulsify the sauce (holds it together), while wholegrain adds the signature look and pops of texture.
  Cooking Time: If you are using standard American green beans (which are thicker than French Haricots Verts), you may need to boil them for 5 to 6 minutes.
  Garlic Intensity: Raw garlic in a dressing can be potent. If you want a milder flavor, whisk the garlic into the vinegar first