Montpellier Butter
- 30m Prep Time
- 5m Cook Time
- 35m Ready In
About 2 cups This flavorful compound butter is a little fussy to make, but it compensates by being incredibly delicious. Serve it with grilled meats or fish, especially salmon.
Ingredients
- 1 cup lightly packed watercress leaves (1 ounce)
- 1 cup lightly packed parsley leaves (1 ounce)
- 1 cup lightly packed spinach leaves (1 ounce)
- ½ cup lightly packed chervil leaves (½ ounce) or substitute more parsley
- ⅓ cup lightly packed tarragon leaves (½ ounce)
- ⅓ cup chopped chives (½ ounce)
- 1 (Yolks from 3 Hard-Boiled Eggs) (opens in new tab)
- 4 to 6 anchovy fillets, to taste, rinsed and patted dry
- 2 tablespoons drained capers
- 2 to 3 cornichons, to taste, coarsely chopped
- 1 garlic clove, coarsely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 stick (4 ounces) unsalted butter, softened
- ¼ cup olive oil
- 1 teaspoon lemon juice
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup lightly packed watercress leaves (1 ounce)
- 1 cup lightly packed parsley leaves (1 ounce)
- 1 cup lightly packed spinach leaves (1 ounce)
- ½ cup lightly packed chervil leaves (½ ounce) or substitute more parsley
- ⅓ cup lightly packed tarragon leaves (½ ounce)
- ⅓ cup chopped chives (½ ounce)
- 1 (Yolks from 3 Hard-Boiled Eggs)
- 4 to 6 anchovy fillets, to taste, rinsed and patted dry
- 2 tablespoons drained capers
- 2 to 3 cornichons, to taste, coarsely chopped
- 1 garlic clove, coarsely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 stick (4 ounces) unsalted butter, softened
- ¼ cup olive oil
- 1 teaspoon lemon juice
Let's Cook
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Step 1.
Have a bowl of ice water ready. Bring a large saucepan of water to a boil. Add to the boiling water and blanch for 30 seconds: 1 cup lightly packed watercress leaves (1 ounce); 1 cup lightly packed parsley leaves (1 ounce); 1 cup lightly packed spinach leaves (1 ounce); ½ cup lightly packed chervil leaves (½ ounce) or substitute more parsley; ⅓ cup lightly packed tarragon leaves (½ ounce); ⅓ cup chopped chives (½ ounce)
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Step 2.
With a spider or slotted spoon transfer the herbs immediately to the ice water to cool. Drain the herbs well, lightly pressing out any excess water. Spread the herbs on half of a kitchen towel, fold the other half over them, and roll up the towel like a jelly-roll, lightly pressing it to blot the herbs dry. Transfer the herbs to a food processor and pulse until very finely chopped. Add to the food processor and pulse until finely chopped: (Yolks from 3 Hard-Boiled Eggs); 4 to 6 anchovy fillets, to taste, rinsed and patted dry; 2 tablespoons drained capers; 2 to 3 cornichons, to taste, coarsely chopped; 1 garlic clove, coarsely chopped; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 3.
Add and pulse until very smooth, scraping down the sides of the bowl as needed: 1 stick (4 ounces) unsalted butter, softened
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Step 4.
With the machine running, add in a thin, steady stream: ¼ cup olive oil; 1 teaspoon lemon juice
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Step 5.
Use immediately or roll, chill, and store as directed.