Montpelier Butter

Name: Montpelier Butter
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

18 ingredients

9 steps

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

Directions

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.