Menu
Sheridan Fruit Co.
  • Specials
    • Weekly Specials
  • Deli/Catering
    • Daily Menu
    • Catering Menu
    • Recipes
    • Holiday Dinner Menu
  • Meat
    • Holiday Meat Pre-Orders
    • Cooking Instructions
  • Wholesale
  • Careers
  • Shop
    • GIft Guide
    • Winter Holiday Meals
    • Gift Baskets
    • Gift Boxes
    • Gift Cards
    • In Store
  • Specials
    • Weekly Specials
  • Deli/Catering
    • Daily Menu
    • Catering Menu
    • Recipes
    • Holiday Dinner Menu
  • Meat
    • Holiday Meat Pre-Orders
    • Cooking Instructions
  • Wholesale
  • Careers
  • Shop
    • GIft Guide
    • Winter Holiday Meals
    • Gift Baskets
    • Gift Boxes
    • Gift Cards
    • In Store

Recipes

Montpelier Butter Sauce

7/30/2019

0 Comments

 
Recipe courtesy Jeramiah Tower via the New York Times
 
Serves 6-8
  • ​6 leaves spinach
  • Leaves from 1/2 bunch watercress (1 1/2 cups of leaves)
  • 2 tablespoons fresh flat parsley leaves
  • 2 tablespoons fresh chervil leaves
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon fresh tarragon leaves
  • 2 shallots, chopped
  • 2 cornichons, rinsed and chopped
  • 4 anchovy fillets
  • 2 tablespoons capers
  • 1 garlic clove, peeled
  • ¼ teaspoon cayenne pepper
  • 3 hard-cooked egg yolks
  • 2 large raw egg yolks
  • ¼ pound unsalted butter, at room temperature, cut into 1-tablespoon pieces
  • ½ cup extra-virgin olive oil
  • 1 teaspoon white-wine vinegar
  • Salt and freshly ground white pepper

Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute. Drain, refresh under cold water and squeeze dry. Place the mixture in a food processor. Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper. Process to a smooth paste. Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed.
If the butter is still a little chunky (the sauce should be glossy and smooth as velvet), transfer the mixture to a blender and beat in the oil in a thin steady stream while the blender is running. If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand. Beat in the vinegar and adjust salt and pepper to taste.
0 Comments



Leave a Reply.

    Author

    Write something about yourself. No need to be fancy, just an overview.

    Archives

    July 2019

    Categories

    All
    Appetizers
    Breads
    Desserts
    Mains
    Pastas
    Salads
    Sauces
    Sides
    Soups
    Vegetables

    RSS Feed

Subscribe for specials and the sheridan scoop

Subscribe to Newsletter

Contact Us

Location

503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214