Beurre de Montpellier

Name: Beurre de Montpellier (Montpellier Butter)
Cuisine: France
Ingredients: 1 slim clove of garlic; 115 g(4 oz) mixed fresh herbs and leaves comprising equal quantities of the following: tarragon, chives, parsley, chervil, watercress, and a few leaves of sorrel and spinach; 3 egg yolks, hard-boiled; 55–85 ml(2–3 fl oz) olive oil; salt; lemon juice; 1 egg yolk, raw; 1 slim shallot, very finely chopped; cayenne pepper; 2 small pickled gherkins, finely chopped; 1 tablespoon capers; 5 anchovy fillets, rinsed and chopped

Montpellier Butter

Preparation info

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

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.

Ingredients

115 g(4 oz) mixed fresh herbs and leaves comprising equal quantities of the following: tarragon, chives, parsley, chervil</

Europe
France
Sauce
Pescatarian
Gluten-free
Mediterranean

Method

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,