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

Ravigote Butter (called also Beurre de Montpellier)


  • 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


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.


Hand-Book of Practical Cookery (1884).


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