Green Butter #2 recipe
information
It is simple to make this savoury butter in a blender or food processor, otherwise all ingredients have to be chopped by hand.
It is usual to make up herb butters in the shape of a round sausage. Wrap the round in foil and cut slices as required after chilling. Cut the rolls into coin-sized pieces when very cold and store in the freezer.
ingredients
50 g (2 oz) spinach leaves, washed
1 bunch of watercress, stalks removed
1 clove of garlic
fresh tarragon to taste
a few sprigs of parsley
fresh chives to taste
3 gherkins
3 g (1 tsp) capers
3 anchovy fillets
30 ml (2 tbsp) oil
1 egg yolk
1 hard-boiled egg
100 g (4 oz) butter
1 bunch of watercress, stalks removed
1 clove of garlic
fresh tarragon to taste
a few sprigs of parsley
fresh chives to taste
3 gherkins
3 g (1 tsp) capers
3 anchovy fillets
30 ml (2 tbsp) oil
1 egg yolk
1 hard-boiled egg
100 g (4 oz) butter
method
1. Drop the spinach leaves, watercress, garlic and herbs into the blender to puree.
2. Add the gherkins, capers and anchovy fillets with the oil, egg yolk and hard-boiled egg. Lastly blend in the softened butter.
3. Chill and serve with grilled fish. This savoury butter is especially good with barbecued food.
2. Add the gherkins, capers and anchovy fillets with the oil, egg yolk and hard-boiled egg. Lastly blend in the softened butter.
3. Chill and serve with grilled fish. This savoury butter is especially good with barbecued food.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
