Food
Food Recipes | 6 September 2018

Montpellier Butter Recipe

By: Tasso

Ingredients

  • 100g Spinach
  • 100g Rocket
  • 100g mixed parsley, chervil, chives, tarragon
  • 100g Shallots
  • 12 Cornichons
  • 4 teaspoons baby capers
  • 8 garlic cloves
  • 20 achovy fillets
  • 4 fresh uncooked egg yolks
  • 8 Hard-boiled egg yolks
  • 500g unsalted butter softened
  • 1 teaspoon salt
  • Pepper
  • 35ml olive oil

Method

  1. Blanch spinach and rocket in boiling water for 1 minute-refresh in ice cold water then squeeze dry.
  2. Place all ingredients in food processor, season with s+p and blend until smooth adding olive oil in steady stream.
  3. Roll into sausage shape in cling film
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