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I am here to help y'all out
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because this next dish I thought would be good for Easter,
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or Mother's Day is coming up,
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and I think mother's would like this recipe,
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and I know the Easter Bunny would like this recipe. (laughs)
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We're making green beans with a herb sauce
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and we're using the green beans that are already cut
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and ready to go in the vegetable section
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at your grocery store.
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Don't have to do anything to them.
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All right, I'm gonna add a tablespoon of salt
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and three teaspoons equal a tablespoon.
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'Cause my tablespoon measure is not here.
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I think it's in the dish pit.
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All right, so we're gonna bring this to a boil
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and let it cook just for not very long at all,
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and then we're gonna transfer it to a water bath
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so it'll stop the cooking.
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And then we're gonna take
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all these wonderful ingredients right here,
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which is buttermilk, sour cream, lemon juice,
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tarragon, chives, basil and dill.
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And the zest of one lemon.
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It's gonna be really, really good.
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Okay, it's not gonna take this long to boil
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to get back to boiling, so I'm gonna go ahead.
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Our beans are so cold!
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They have been refrigerated well!
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I'm asking you to turn this off
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when it returns to a boil, which may take a few minutes,
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'cause those beans are definitely gonna cool it back down.
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Cook away, little bean. Cook away.
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All right, so let's move on over here
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and we're gonna put a tablespoon of basil.
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A tablespoon of tarragon.
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I adore tarragon, just adore it.
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And a Bearnaise sauce over a steak.
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Oh, my gosh. You like that, Eddie? You like tarragon?
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- [Eddie] I do. I do love it. - Oh, I just love it.
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- [Eddie] I like that it's in your Silly Salt.
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Everybody loves, loves, loves our Paula Deen Silly Salt.
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It's silly. Kinda like me.
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And I'm gonna just kinda...
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Here it is. (chuckles)
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Things get moved around on cooking day around here.
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So I'm just gonna rough chop our chives.
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Oh gosh, those smell...
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Those smell wonderful.
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See if you can smell that, Eddie.
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I mean, I don't think I've ever smelled any
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- [Eddie] So the basil?
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- Uh-huh! Oh gosh, yes, basil.
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Did I put in the basil yet?
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- Yeah, I've already put it in.
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"Well, chive doesn't have a lot of fragrance,"
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It's got more than one would think.
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So I'm just trying to remove most of the stem
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which is probably not necessary at all, but...
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I don't want any complaints from the peanut gallery.
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I wish our food processor could zest this lemon,
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I'm gonna have to do this by hand.
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I'm just still so surprised about those chives.
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It smelled like a sweet Badaya onion
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that had grown in the middle of garlic.
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I think I'm gonna add a little garlic too,
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All right, I'm gonna add the buttermilk.
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Look, look, look, look at this beautiful,
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beautiful, perfectly ripe avocado.
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And you know, it's hard. It is hard!
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In fact, if you wanna decide on your way from work
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that you'd like to do a little Mexican meal,
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there's good chance that
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you won't be able to find a ripe avocado.
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Do y'all have that same problem?
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I can go in and touch every one of them
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and it'd be hard as my head. (laughs)
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All right, now the last thing to go in is the sour cream.
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This is gonna be yummy with all those fresh herbs.
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So we can eat this because it only calls for half a...
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All right, there's just another two
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or three things that I've got to add,
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and one is a teaspoon of salt
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But I think I just love that coarse ground.
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Eddie, I grabbed this the other day
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'cause the pepper's always on the right,
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and so I grabbed the one on the right without looking.
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And I mean, I just was going to town.
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And I said, "Well, I don't see any brown."
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(pepper grinder whirring)
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You can ruin a dish quick that way.
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Oh, I wish y'all could smell all those herbs.
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And my grandma Paul, y'all, she would...
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My grandmother Paul would take the seeds to the avocado
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and stick toothpicks around it
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and then sit it down into some water,
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and she would grow the most beautiful avocado vines.
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So about a tablespoon.
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By the time that's chopped, it'll be about a tablespoon.
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All right, so we got our parsley, our salt, and our pepper.
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And our beans are about to come to a boil.
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Now this will hold, y'all,
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in the refrigerator for a couple of days.
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So it's one of those dishes that you can do ahead.
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You can have your green beans cooked and chilled.
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Look at that avocado.
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That is so, so good, y'all!
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So I got me bucket of ice.
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(green beans rattling)
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I'll just put it right over in there
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and then I'm gonna add some cold water to it
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and it'll stop that cooking quick.
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Right, now I wanna drain this real, real good.
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In fact, I'm probably gonna wrap it in a towel up
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because I don't want this to water down
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that wonderful herb sauce.
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You gonna want to drink it, it's that good!
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Just a little parsley on top.
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Like I said, you can serve this cold,
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which makes it even better.
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You can make this ahead of time
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and then right before you pull it out to serve it,
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put a little of the sauce on top.
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Can carry this to the table for extra dipping.
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Whether you want the bunny to hop in and eat it,
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or you want your beautiful wife
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or your beautiful mother to sit down and enjoy this dish,
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either way, it's a winner.
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So happy Mother's Day to everybody.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
