Montpelier Butter

Preparation info
  • Makes

    1½ Cups

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

This butter is so good I could eat it with a spoon. In New American Classics (1986) I wrote, “It transforms hot cauliflower; on top of mashed potatoes it is so good that it should be arrested”—and I have not changed my mind since. It is very good at room temperature with cold poached fish, especially salmon, but equally delicious with hot grilled fish. Spooned between slices of cold roast veal or pork with the slices reassembled, left for a day, and t