Montpellier herb butter

    2 hours 45 min

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

    2 people made this

    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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