Montpelier Butter


This rich condiment graces chef Jeremiah Tower's Peppered Fillet of Beef.


  • Coarse salt

  • 6 spinach leaves, well washed

  • 2 shallots, finely chopped

  • ½ 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

  • ¼ teaspoon cayenne pepper

  • Freshly ground black pepper

  • 3 hard-cooked large egg yolks

  • 2 large raw egg yolks

  • ½ cup (1 stick) unsalted butter, room temperature

  • ½ cup extra-virgin olive oil

  • 1 teaspoon white-wine vinegar


  1. 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.

  2. 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.

  3. Just before serving, remove from refrigerator, and slowly whisk in olive oil. Add vinegar, and whisk to combine. Adjust seasoning, if necessary.

Cook's Notes

Please note that raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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