Ingredients

　　2 egg yolks, beaten

　　1 teaspoon stone-ground whole-wheat flour

　　1/2 teaspoon dry mustard

　　1/4 teaspoon salt

　　3/4 cup scalded milk

　　Juice of 1/2 lemon

　　3/4 pound fresh green beans, ends snapped, or one 9-ounce package frozen cut green beans, thawed

　　Whisk together the eggs, flour, dry mustard, and salt in the top of a double boiler over simmering water. Whisking constantly, slowly add the milk, and cook until the sauce is thickened enough to coat the back of a wooden spoon, about 4 minutes. Squeeze in the lemon juice and stir. Microwave fresh beans at full power until just crisp tender, 3 to 5 minutes, or cook frozen beans according to package directions. Transfer the beans to a serving plate and spoon the sauce on top.

　　Cooks' Note

　　Fresh or frozen green beans are an excellent source of fiber, vitamin A, and vitamin C. To scald milk, heat in a small saucepan over medium heat just until the milk begins to give off steam and bubbles form around the edge, 3 to 4 minutes.

　　Sugar Busters! Quick & Easy Cookbook