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You are here: Home / Dairy / Butter / Compound Butters / Montpellier Butter

Montpellier Butter

This page first published: Jan 25, 2006 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Montpellier Butter is butter blended with all of the following:

  • chervil, chives, cress, parsley, tarragon, spinach leaves that have been drained and had all the water pressed out of them;
  • capers, gherkins, anchovy fillets, garlic clove;
  • hard boiled egg yolks and raw egg yolks;
  • olive oil, cayenne pepper.

The above mixture is pressed through a sieve.

It is used for garnishing cold dishes, especially fish ones. The raw egg yolks and the oil may be omitted for some dishes.

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