Montpellier Butter

Rinse the kitchen herbs and remove the coarse stems.

Blanch briefly in boiling water and drain in a sieve, pressing out the remaining liquid with the back of a spoon.

Grind the herbs together with the cornichon, the capers, the soaked anchovy fillet, the garlic clove and the egg yolk (use the egg white elsewhere) in a hand mixer or food processor.

Slowly add the butter, mustard and olive oil.

Season to taste with the juice of a lemon, salt and freshly ground pepper.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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