from The Good Cook, Time-Life’s cooking series – serves 4
This is for hot vegetables. Poured over them just as they come out of the water or steam. If it’s water, pour out the cooking water and let the vegetables dry. Green beans are the choice for this dressing in France.
4 tbsp. unsalted butter
¼ cup chopped basil leaves – or 2 tsb. Dried
2 tbsp. tarragon white wine vinegar
½ cup mushrooms
1 tbsp. walnut oil
¼ cup chopped parsley
Soften the butter in a mortar or small bowl and work in the basil leaves, plus 1 tablespoon of the vinegar. Toss the mushrooms with the oil and remaining vinegar. Toss the hot vegetables in the basil butter, mushrooms and parsley and serve.