beurre de Montpellier



  • masculine A mixture of blanched, refreshed and drained watercress, parsley, chervil, tarragon, chives and spinach leaves with blanched chopped shallots, gherkins, capers, garlic and anchovy fillets processed to a fine paste, mixed with three times its weight of butter, raw and hard-boiled egg yolks mixed in and one fifth the combined weight of olive oil whisked in, seasoned and finished with a little cayenne pepper. Used to coat fish for cold buffets.