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
Ingredients
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
Method
Prep:30min ›
Cook:15min ›
Extra time:2hr chilling ›
Ready in:2hr45min
- Blanch the spinach (if fresh) and the rocket leaves in boiling water for 1 minute - refresh them in ice-cold water, then squeeze dry.
- Place them in a processor with the herbs, shallots, gherkins, capers, garlic, anchovies, egg yolk, hard-boiled egg yolks and softened butter.
- 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.
- Turn onto cling film and roll into a sausage shape. Refrigerate until needed, then cut off in rounds.
