Montpelier Butter

Ingredients

• 6 leaves spinach
• Leaves from 1/2 bunch watercress (1 1/2 cups of leaves)
• 2 tablespoons fresh flat parsley leaves
• 2 tablespoons fresh chervil leaves
• 2 tablespoons chopped fresh chives
• 1 tablespoon fresh tarragon leaves
• 2 shallots, chopped
• 2 cornichons, rinsed and chopped
• 4 anchovy fillets
• 2 tablespoons capers
• 1 garlic clove, peeled
• ¼ teaspoon cayenne pepper
• 3 hard-cooked egg yolks
• 2 large raw egg yolks
• ¼ pound unsalted butter, at room temperature, cut into 1-tablespoon pieces
• ½ cup extra-virgin olive oil
• 1 teaspoon white-wine vinegar
• Salt and freshly ground white pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    526 calories; 54 grams fat; 19 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 202 milligrams cholesterol; 282 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 to 2 cups

Preparation

1. Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute. Drain, refresh under cold water and squeeze dry. Place the mixture in a food processor. Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper. Process to a smooth paste. Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed.
2. If the butter is still a little chunky (the sauce should be glossy and smooth as velvet), transfer the mixture to a blender and beat in the oil in a thin steady stream while the blender is running. If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand. Beat in the vinegar and adjust salt and pepper to taste.

15 minutes