Green Beans Amandine with Brown Butter

Chill. Blanch the beans. Bring a big pot of salted water to a boil plus prepare an ice bath. Tip in green beans to boiling water and cook till soft all the way through-crisp, around 3 minutes. Move in order to ice bath using one wire mesh spider or tongs. Let to chill completely, next tip off the liquid and dry well with kitchen towels or paper towels. Heat butter plus almonds over medium-low heat plus heat, mixing often, till almonds are deeply browned and nutty, around 5 minutes in a mid-sized skillet. Add garlic and shallot and cook, mixing, till gently browned, around 2 minutes longer. Tip in lemon juice, along using a tablespoon or two of water. Increase heat in order to high plus mix and shake pan rapidly to emulsify, around 30 seconds. The sauce should have a shiny sheen plus not appear watery or greasy. Keep to simmer and shake if it's still watery. Add another tablespoon of water to re-emulsify if it looks greasy. Remove from heat and taste and add salt if it needs it with salt and pepper when sauce is ready. Tip in beans to pan using sauce plus toss to coat plus mix. Return to mid-sized heat and cook, tossing, till heated through, around 1 minute. Eat at once.