Advertisement

Jeremiah Tower's Montpellier butter

Time 25 minutes
Yields Makes 1 2/3 cups
Jeremiah Tower’s Montpellier butter
1

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

2

Put 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.

3

With 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.

From Jeremiah Tower.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.