← All recipes
French · Sauce / condiment
Beurre de Montpellier
A vivid green herb butter of blanched watercress, spinach, parsley, chervil, chives, tarragon and shallot pounded with gherkins, capers, garlic and anchovy, enriched with egg yolks and olive oil. The classic partner for cold salmon and trout.
- YieldServes 8
- Hands-on35 min
- Total1 h 30 min
- Difficulty
Ingredients
Herbs
- 10 gwatercress leaves
- 4½ gflat-leaf parsley leaves
- 4½ gchervil
- 4½ gchives
- 4½ gtarragon leaves
- 4½ gshallot, chopped
- 1½ leavesspinach
Seasoning
- ½small cornichon
- 0.63 tspcapers, squeezed dry
- ½ ggarlic, a sliver
- ½anchovy fillet, drained
Butter
- 170 gunsalted butter, softened
- 1hard-boiled egg yolk
- 1raw egg yolk, very fresh or pasteurised
- 45 mlmild olive oil
- 1 pinchcayenne
- to tastefine salt
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.