Montpelier Butter Recipe

Name: Montpelier Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 leaves spinach; Leaves from 1/2 bunch watercress (1 1/2 cups of leaves); 2 tablespoons fresh flat parsley leaves; 2 tablespoons fresh chervil leaves; 2 tablespoons chopped fresh chives; 1 tablespoon fresh tarragon leaves; 2 shallots, chopped; 2 cornichons, rinsed and chopped; 4 anchovy fillets; 2 tablespoons capers; 1 garlic clove, peeled; 1/4 teaspoon cayenne pepper; 3 hard-cooked egg yolks; 2 large raw egg yolks; 1/4 pound unsalted butter, at room temperature, cut into 1-tablespoon pieces; 1/2 cup extra-virgin olive oil; 1 teaspoon white-wine vinegar; Salt and freshly ground white pepper

Servings: persons

6 leaves spinach
Leaves from 1/2 bunch watercress (1 1/2 cups of leaves)
2 tablespoons fresh flat parsley leaves
2 tablespoons fresh chervil leaves
2 tablespoons chopped fresh chives
1 tablespoon fresh tarragon leaves
2 shallots, chopped
2 cornichons, rinsed and chopped
4 anchovy fillets
2 tablespoons capers
1 garlic clove, peeled
1/4 teaspoon cayenne pepper
3 hard-cooked egg yolks
2 large raw egg yolks
1/4 pound unsalted butter, at room temperature, cut into 1-tablespoon pieces
1/2 cup extra-virgin olive oil
1 teaspoon white-wine vinegar
Salt and freshly ground white pepper

1
Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute.
2
Drain, refresh under cold water and squeeze dry.
3
Place the mixture in a food processor.
4
Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper.
5
Process to a smooth paste.
6
Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed.
7
If the butter is still a little chunky (the sauce should be glossy and smooth as velvet), transfer the mixture to a blender and beat in the oil in a thin steady stream while the blender is running.
8
If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand.
9
Beat in the vinegar and adjust salt and pepper to taste.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 leaves spinach, Leaves from 1/2 bunch watercress (1 1/2 cups of leaves), 2 tablespoons fresh flat parsley leaves, 2 tablespoons fresh chervil leaves, and more.

Yes, Montpelier Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Montpelier Butter

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