Ravigote Butter (called also Beurre de Montpellier)

Recipes > Sauces & Spreads > Butters > Ravigote Butter (called also Beurre de Montpellier)

Ravigote Butter (called also Beurre de Montpellier)

Ingredients

parsley
tarragon
chives
chervil
2 anchovies boned
1 shallot chopped and bruised in a coarse towel
6 capers
a rather small piece of pickled cucumber
4 ounces of butter
2 hard-boiled yolks of eggs
juice of 1/2 lemon
1 tablespoonful of essence of spinach

Instructions

Blanch the following spices: parsley, tarragon, chives, chervil (parsley and chervil in equal proportion and about half as much of the two others, about two handfuls altogether), drain dry and put them in a mortar with the anchovies, shallot, capers, pickled cucumber, butter, yolks, and juice. Pound the whole well together, then add the essence of spinach, mix well, mash through a sieve, and use.

This butter is excellent to decorate and to eat with cold fish. It is sometimes used with cold birds.