This rich condiment graces chef Jeremiah Tower's Peppered Fillet of Beef.
- Coarse salt
- 6 spinach leaves, well washed
- 2 shallots, finely chopped
- 1/2 bunch watercress leaves
- 2 tablespoons fresh flat-leaf parsley leaves
- 2 tablespoons fresh chervil leaves
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh tarragon leaves
- 2 cornichons, rinsed and chopped
- 4 salted anchovy fillets, rinsed, soaked in water for 10 minutes, and back bones removed
- 2 tablespoons salted capers, rinsed and drained
- 1 small garlic clove
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 3 hard-cooked large egg yolks
- 2 large raw egg yolks
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup extra-virgin olive oil
- 1 teaspoon white-wine vinegar
Prepare an ice-water bath. Bring a large saucepan of water to a boil; add salt. Combine spinach, shallots, watercress, parsley, chervil, chives, and tarragon in a fine sieve. Carefully place sieve in boiling water until greens are wilted, about 30 seconds. Remove, and place in ice-water bath to cool. Remove, and squeeze dry. Transfer to a food processor fitted with the metal blade.
Add cornichons, anchovies, capers, garlic, and cayenne pepper. Season with salt and black pepper. Process to a smooth paste. Add cooked and raw yolks, and butter. Process until thoroughly combined. Transfer to a medium bowl, cover, and refrigerate for 2 hours.
Just before serving, remove from refrigerator, and slowly whisk in olive oil. Add vinegar, and whisk to combine. Adjust seasoning, if necessary.