Ingredients
salt and pepper
1 lb. green beans
2 tbsp. butter (no substitutions)
1 tbsp. Fresh tarragon leaves
1/2 tsp. fresh lemon juice
Method
Sources
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dataset
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Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add 1 teaspoon salt, then green beans, to boiling water. Cook, uncovered, 5 to 7 minutes or until crisp-tender. Drain and immediately transfer to bowl of ice water. When cool, drain again. Roll between paper towels to dry. Beans can be refrigerated in an airtight container or resealable plastic bag up to 3 days. If serving immediately, in same saucepot, melt butter on low. When butter is melted, raise heat to medium and cook 3 to 4 minutes or until golden brown and aromatic, stirring and scraping pot. Add beans and cook 2 minutes or until glazed and heated through, tossing. Remove from heat; toss with tarragon, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.