Everything about food, from matching food and wine to recipes, techniques and trends.

Montpellier Butter

Moderators: Jenise, Robin Garr, David M. Bueker

User avatar
User

Bill Spohn

Rank

He put the 'bar' in 'barrister'

Posts

6106

Joined

Tue Mar 21, 2006 8:31 pm

Location

Vancouver BC

Montpellier Butter

by Bill Spohn » Tue Mar 13, 2018 8:50 pm

Beurre Montpellier

An old recipe – Escoffier said that this was the only butter fit to be served with cold salmon. Also good with meats, or in a sandwich or on toast topped with a few anchovies.

½ cups mixed fresh leaves – chervil, watercress, flat leaf parsley, tarragon

10 cups baby spinach leaves

2 garlic cloves finely chopped

1 tablespoon or more capers

4 cornichons finely chopped

2 egg yolks

3 hard boiled egg yolks

4 ½ sticks of butter,, softened but not melted

3 - 5 tbsp olive oil.

Place all the greens in boiling water for 30 seconds then quickly remove to a bowl of water and ice to stop the cooking, drain and squeeze dry in paper towels.

Put first six ingredients in food processor with a bit of salt and lots of pepper and process to a smooth paste and then add the raw and cooked yolks and the butter and oil and spin to mix.

Cut in discs and use, or roll in 2” logs and plastic wrap and freeze.

From ‘Coastline’
no avatar
User

John Treder

Rank

Zinaholic

Posts

1850

Joined

Thu Jun 29, 2006 11:03 pm

Location

Santa Rosa, CA

Re: Montpelier Butter

by John Treder » Tue Mar 13, 2018 8:59 pm

There's something missing there. Oil?
John in the wine county
User avatar
User

Bill Spohn

Rank

He put the 'bar' in 'barrister'

Posts

6106

Joined

Tue Mar 21, 2006 8:31 pm

Location

Vancouver BC

Re: Montpelier Butter

by Bill Spohn » Tue Mar 13, 2018 9:25 pm

Thanks, John. Corrected.

I also like discs of these compound butter right out of the freezer, placed on freshly grilled steak so that in melting they anoint the steak and leave the herbal component on top..
User avatar
User

Robin Garr

Rank

Forum Janitor

Posts

20328

Joined

Fri Feb 17, 2006 2:44 pm

Location

Louisville, KY

Re: Montpelier Butter

by Robin Garr » Tue Mar 13, 2018 10:12 pm

Bill Spohn wrote:Beurre Montpelier

Montpelier Vermont or Montpellier France?
User avatar
User

Bill Spohn

Rank

He put the 'bar' in 'barrister'

Posts

6106

Joined

Tue Mar 21, 2006 8:31 pm

Location

Vancouver BC

Re: Montpelier Butter

by Bill Spohn » Tue Mar 13, 2018 10:22 pm

Robin Garr wrote:
Bill Spohn wrote:Beurre Montpelier

Montpelier Vermont or Montpellier France?


It would be 'buttah', not 'beurre' if it were Vermont....plus I doubt Escofier knew Vermont existed! :twisted:
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4108

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Montpelier Butter

by Jeff Grossman » Tue Mar 13, 2018 11:17 pm

I'm having trouble envisoning what this recipe looks like at the end... a greasy spinach pattie? ravioli filling?

Recipes I know for compound butter are way, way simpler than this.
User avatar
User

Bill Spohn

Rank

He put the 'bar' in 'barrister'

Posts

6106

Joined

Tue Mar 21, 2006 8:31 pm

Location

Vancouver BC

Re: Montpelier Butter

by Bill Spohn » Tue Mar 13, 2018 11:29 pm

Green soft butter that you chill (or freeze) and use on meat and fish. When it comes out of the processor it is stiff enough to be rolled up in wrap, not liquid. Pretty similar to any modern compound butter.

Old way to do it was a big mortar and pestle, but that's a whole lot of stuff so you'd need an really big M&P. But the M&P method may give you a better idea of the resulting consistency.
User avatar
User

Robin Garr

Rank

Forum Janitor

Posts

20328

Joined

Fri Feb 17, 2006 2:44 pm

Location

Louisville, KY

Re: Montpelier Butter

by Robin Garr » Wed Mar 14, 2018 9:06 am

Bill Spohn wrote:
Robin Garr wrote:
Bill Spohn wrote:Beurre Montpelier

Montpelier Vermont or Montpellier France?


It would be 'buttah', not 'beurre' if it were Vermont....plus I doubt Escofier knew Vermont existed! :twisted:

Probably. But Montpelier Vermont is a one-l Montpelier, whereas Montpellier France is a two-l Montpellier. All Ls matter. :mrgreen:
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

32665

Joined

Tue Mar 21, 2006 3:45 pm

Location

The Pacific Northest Westest

Re: Montpelier Butter

by Jenise » Wed Mar 14, 2018 3:14 pm

Bill Spohn wrote:Thanks, John. Corrected.

I also like discs of these compound butter right out of the freezer, placed on freshly grilled steak so that in melting they anoint the steak and leave the herbal component on top..


I adore it too, although, as you might suspect, I don't add egg yolks. Have a log of very herbaceous butter in the freeze right now. Hmmm...am now wondering if putting a compound butter like this on a cowboy steak (coffee/sugar/salt dredge) would up the wow factor or just be flavor overload.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Bill Spohn

Rank

He put the 'bar' in 'barrister'

Posts

6106

Joined

Tue Mar 21, 2006 8:31 pm

Location

Vancouver BC

Re: Montpelier Butter

by Bill Spohn » Wed Mar 14, 2018 3:18 pm

Jenise wrote:I adore it too, although, as you might suspect, I don't add egg yolks. Have a log of very herbaceous butter in the freeze right now. Hmmm...am now wondering if putting a compound butter like this on a cowboy steak (coffee/sugar/salt dredge) would up the wow factor or just be flavor overload.


I'd bet it would work well as you wouldn't be adding spice to already existing spice, just adding a herbal component.

If you need someone to add the egg yolks while you aren't watching, I work for wine......
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

32665

Joined

Tue Mar 21, 2006 3:45 pm

Location

The Pacific Northest Westest

Re: Montpellier Butter

by Jenise » Wed Mar 14, 2018 11:03 pm

Agree with your logic. In this case, the carmelization is so superb on the steak, my only fear would be the butter stealing the spotlight.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Who is online

Users browsing this forum: No registered users and 7 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign