A non-butter butter which depends on egg yolks and olive oil to thicken the purée of herbs. I find the flavour of Montpellier butter improves if made about 8 hours ahead. Serve it on hot or cold fish and eggs.
Remove the stems from the herbs and shred the larger leaves. Stir the shallot into a pan of salted boiling water and add the herbs. Blanch for 1 minute, drain well in a sieve, pressing out as much water as possible, and turn the mixture on to a plate to cool.
Chop the herbs finely in a processor, blender or moulinette and mix to a purée with the anchovy fillets, capers, gherkins, garlic, cooked egg yolks and raw egg yolk.
When the mixture is almost uniformly green, beat in sufficient olive oil to make a thickish sauce. Sharpen the taste slightly with lemon juice and season with salt and cayenne pepper. For a very smooth, uniform Montpellier butter the mixture could now be sieved but I prefer the delicately flecked look. Spoon the butter into a dish, cover and chill for a few hours before serving.
© 1987 Geraldene Holt. All rights reserved.