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Montpellier Butter Recipe
An excellent with fish such as red mullet, if using to decorate cold dishes, leave out the raw egg yolks.
100g/4 oz fresh Spinach leaves (washed) or 50g/2 oz frozen Spinach nuggets, squeezed dry
100g/4 oz Rocket
100g/4 oz Shallots, peeled and roughly-chopped
4 teaspoons (20ml) Capers
20 Anchovy fillets
8 Hard-boiled Egg yolks
1 teaspoon (5ml) Salt
35ml/12 fl oz Olive Oil
100g/4 oz mixed Parsley, Chervil, Chives & Tarragon
12 small Gherkins (or the equivalent)
8 Garlic cloves, peeled and chopped
4 fresh (uncooked) Egg Yolks
2 packets of Unsalted Butter (about500g) - softened by not runny
Freshly-ground Black Pepper
- Blanch the spinach (if fresh) & 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 nto a sausage shape.
Refrigerate until needed, then cut off in rounds.