Montpellier butter

Montpellier butter


1 person made this

About this recipe: A complex, delicious herb butter. Delicious spread over fish fillets or chicken breasts before or just after cooking.

Serves: 10 

  • 100g fresh spinach leaves, washed
  • 100g rocket
  • 100g mixed parsley, chervil, chives and tarragon
  • 100g shallots, peeled and roughly-chopped
  • 12 small gherkins
  • 4 teaspoons capers
  • 8 garlic cloves, peeled and chopped
  • 20 anchovy fillets
  • 4 fresh (uncooked) egg yolks
  • 8 hard-boiled egg yolks
  • 500g unsalted butter, softened by not melted
  • 1 teaspoon salt
  • freshly ground black pepper
  • 35ml olive oil

Prep:30min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

  1. Blanch the spinach (if fresh) and the rocket leaves in boiling water for 1 minute - refresh them in ice-cold water, then squeeze dry.
  2. Place them in a processor with the herbs, shallots, gherkins, capers, garlic, anchovies, egg yolk, hard-boiled egg yolks and softened butter.
  3. Season with salt and plenty of pepper, then blend until smooth - adding the olive oil in a steady steam. Don't process longer than necessary.
  4. Turn onto cling film and roll into a sausage shape. Refrigerate until needed, then cut off in rounds.

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