Montpelier Butter
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6leaves spinach
- Leaves from ½ bunch watercress (1½ cups of leaves)
- 2tablespoons fresh flat parsley leaves
- 2tablespoons fresh chervil leaves
- 2tablespoons chopped fresh chives
- 1tablespoon fresh tarragon leaves
- 2shallots, chopped
- 2cornichons, rinsed and chopped
- 4anchovy fillets
- 2tablespoons capers
- 1garlic clove, peeled
- ¼teaspoon cayenne pepper
- 3hard-cooked egg yolks
- 2large raw egg yolks
- ¼pound unsalted butter, at room temperature, cut into 1-tablespoon pieces
- ½cup extra-virgin olive oil
- 1teaspoon white-wine vinegar
- Salt and freshly ground white pepper
Preparation
- Step 1
Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute. Drain, refresh under cold water and squeeze dry. Place the mixture in a food processor. Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper. Process to a smooth paste. Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed.
- Step 2
If the butter is still a little chunky (the sauce should be glossy and smooth as velvet), transfer the mixture to a blender and beat in the oil in a thin steady stream while the blender is running. If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand. Beat in the vinegar and adjust salt and pepper to taste.
Private Notes
Cooking Notes
What is the quantity of this? Can this be frozen? How long would it last refrigerated?
Incredibly delicious!!!!!
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