Montpellier Butter: Authentic French Herb Sauce for Grilled Fish and Meats

• 150 g butter
• 1 egg
• 3 anchovy fillets in oil
• 100 g watercress
• 5 very young spinach leaves
• 2 tablespoons chopped chives
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped chervil
• 1 tablespoon chopped tarragon
• 2 garlic cloves
• 10 cl olive oil
• salt, pepper

• Preparation time: 20 minutes
• Cooking time: 10 minutes

This richly flavored condiment, packed with fresh herbs and anchovies, pairs perfectly with grilled fish, cold cuts, or grilled meats. Sourced from Regional Cuisines of France by Editions du Fanal, this traditional recipe highlights the vibrant essence of Provençal cooking.

Boil the egg for 10 minutes, then cool, peel, and finely chop it. Pat the anchovy fillets dry with paper towels. Blanch the watercress and spinach in salted boiling water for a few minutes, drain, and squeeze out excess moisture.

In a bowl, combine the blanched greens with the finely chopped chives, parsley, chervil, and tarragon. Add the peeled and crushed garlic, season moderately with salt and pepper, and mix well. Incorporate the softened butter in small portions, blending thoroughly. Stir in the anchovies, cut into small pieces.

Finally, fold in the chopped hard-boiled egg. Emulsify the sauce by drizzling in the olive oil while whisking vigorously until it reaches a firm, homogeneous consistency. Taste and adjust seasoning as needed.

For extra flair, add well-drained, coarsely chopped capers or 1-2 chopped gherkins. The magic lies in the fresh herb medley.