+
0 (0)

Category: Sauces and condiments

Jeremiah Tower's Montpellier butter

If Harrods food hall were burning and I could grab only one thing before I ran from the store that has everything, it would be butter. Not milk, not cream, not Somerset Cheddar, not Normandy Brie. Not one of those ... Read more

Total time: 25 minutes | Makes 1 2/3 cups
Note: From Jeremiah Tower.
  • 6 spinach leaves, washed
  • 1/2 bunch watercress, stems removed
  • 2 tablespoons flat-leaf parsley leaves
  • 2 tablespoons chervil leaves
  • 2 tablespoons chopped chives
  • 1 tablespoon tarragon leaves
  • 2 shallots, peeled and chopped
  • 2 gherkins, chopped
  • 4 anchovy fillets, drained and chopped
  • 2 tablespoons capers, drained and chopped
  • 1 garlic clove, peeled and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup olive oil, divided
  • 3 hard-boiled egg yolks
  • 2 raw egg yolks
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 teaspoon white vinegar

Step 1Blanch the spinach, watercress leaves, herbs and shallots in boiling water for 1 minute. Drain, refresh under cold water and squeeze to remove excess moisture.

Step 2Put them in a food processor or blender and add the gherkins, anchovies, capers, garlic, salt, pepper and cayenne. Puree to a smooth paste, adding one-fourth cup olive oil to help the mixture puree if necessary, then add the egg yolks and the butter, and process again until thoroughly mixed.

Step 3With the machine running, pour the remaining olive oil in a thin stream. The mixture should be glossy and as smooth as velvet. Add the vinegar and check the seasoning.

Each tablespoon:
112 calories; 1 gram protein; 1 gram carbohydrates; 0 fiber; 12 grams fat; 4 grams saturated fat; 69 mg. cholesterol; 155 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
The Exchange zhoug
Glace de viande
Wilted parsley
Sprouted Garbanzo Hummus