Instead of—or in addition to—a classic gravy, consider this bright, intensely flavorful South American sauce. We’ve adapted the recipe from one in Rich Table by Sarah and Evan Rich.
In a small bowl, combine finely chopped shallot with vinegar. Let sit at room temperature 30 minutes; strain. Reserve shallot and vinegar separately.
Whirl coarsely chopped shallot in a food processor with remaining ingredients (except green beans) to make a paste. Pour into a bowl.
Stir in vinegared shallots and beans. Season with salt and reserved vinegar to make sauce bright and balanced.
*Find this fruity-hot French chile powder at specialty grocery stores and online.
MAKE AHEAD: Through second step, up to 1 day.
Serving Size 2 tbsp.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.