This is the dish that inspired the whole line of sauces and spices! Girl & the Goat green beans have been one of the top selling items since we opened in 2010. So many guests asked how they could recreate at home that I thought, hey why not just put the sauce in a bottle so folks can make whenever they have the craving!

Serves 4

1 pound green beans, cleaned
1/4 cup plus 1 tablespoon This Little Goat went to Southeast Asia
1 large shallot, very thinly sliced
1/4 cup mayonnaise
1/3 cup roasted, unsalted cashews

Bring a large pot of salted water to a boil and fill a large bowl with ice water. Drop green beans into boiling water and cook until tender, about 3 minutes. Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.

In a small bowl whisk 1 tablespoon This Little Goat went to Southeast Asia into the mayonnaise. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Once hot add blanched green beans and cook until starting to brown, about 2 minutes. Add in sliced shallots and saute until softened, about 1 additional minute. Pour in 1/4 cup This Little Goat went to Southeast Asia sauce and stir until heated through, about 2 minutes. Add in cashews and toss to coat.

Pour cooked green beans into a serving bowl and drizzle with Southeast Asia mayonnaise.