2 lbs. long beans, stems snapped off
1 cup low-sodium chicken stock
8 oz. unsalted butter, diced
3/4 cup canola oil
2 tsp. champagne vinegar
Freshly ground black pepper
1/2 cup sliced almonds, toasted
Bring a pot of lightly salted water to a boil over high heat. Add the long beans and cook them for 10 to 15 minutes, or until they reach the desired tenderness. Using a slotted spoon, remove them to a bowl of equal parts water and ice. Remove to paper towels once cooled.
Put the chicken stock in a small saucepan over medium-high heat and boil it until it reduces by half.
Heat the butter in a heavy-bottomed, medium saucepan over medium heat. Once it begins to foam, swirl the saucepan so that it heats evenly. The milk solids will begin to separate, fall to the bottom of the saucepan, and brown. Stirring often, continue cooking the butter until the milk solids turn nut-brown and the butter smells toasty, approximately three to five more minutes. The butter can go from brown to black very quickly, so immediately remove the saucepan from the heat and pour the butter into a heat-proof container.
Place the chicken stock in a blender. With the blender running, alternately add the butter and canola oil, letting the blender emulsify the three ingredients. Add the champagne vinegar with the blender running. Season to taste with salt and pepper.
Reheat the long beans and place them on a serving dish. Scatter the almonds on top. Serve with the brown-butter emulsion.