This butter is so good I could eat it with a spoon. In
This greatest of all butters is traditionally made with a mortar and pestle, but a food processor will do.
Blanch the spinach, watercress, herbs, and shallots in boiling water for 1 minute. Drain, refresh under cold water, and squeeze dry.
Put the mixture in a mortar or food processor. Add the cornichons, anchovies, capers, garlic, cayenne, salt, and pepper. Work with a pestle or process to a smooth paste.
Add the egg yolks and the butter and process again until thoroughly mixed. Leave the butter in the mortar or put it in a bowl and whisk in the oil by hand. The mixture should be glossy and as smooth as velvet. Beat in the vinegar and adjust salt and pepper to taste.
For Singapore butter, slightly char some orange peel over a burner, let it cool, and chop it very finely before adding it to the Montpelier butter along with a little charred and finely minced serrano chili (peeled, seeded, and stemmed; start with
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