MONTPELLIER BUTTER
About 2 cups

This flavorful compound butter is a little fussy to make, but it compensates by being incredibly delicious. Serve it with grilled meats or fish, especially salmon.

Have a bowl of ice water ready. Bring a large saucepan of water to a boil. Add to the boiling water and blanch for 30 seconds:

  • 1 cup lightly packed watercress leaves (1 ounce)
  • 1 cup lightly packed parsley leaves (1 ounce)
  • 1 cup lightly packed spinach leaves (1 ounce)
  • ½ cup lightly packed chervil leaves (½ ounce) or substitute more parsley
  • ⅓ cup lightly packed tarragon leaves (½ ounce)
  • ⅓ cup chopped chives (½ ounce)

With a spider or slotted spoon transfer the herbs immediately to the ice water to cool. Drain the herbs well, lightly pressing out any excess water. Spread the herbs on half of a kitchen towel, fold the other half over them, and roll up the towel like a jelly-roll, lightly pressing it to blot the herbs dry. Transfer the herbs to a food processor and pulse until very finely chopped. Add to the food processor and pulse until finely chopped:

  • (Yolks from 3 Hard-Boiled Eggs)
  • 4 to 6 anchovy fillets, to taste, rinsed and patted dry
  • 2 tablespoons drained capers
  • 2 to 3 cornichons, to taste, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Add and pulse until very smooth, scraping down the sides of the bowl as needed:

  • 1 stick (4 ounces) unsalted butter, softened

With the machine running, add in a thin, steady stream:

  • ¼ cup olive oil
  • 1 teaspoon lemon juice

Use immediately or roll, chill, and store as directed.

Own a physical copy? Find this recipe on page 560.

Savory Sauces, Salad Dressings, Marinades, and Seasoning Blends