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.