Montpelier Butter

• 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
• 1/4 teaspoon cayenne pepper
• 3 hard-cooked egg yolks
• 2 large raw egg yolks
• 1/4 pound unsalted butter, at room temperature, cut into 1-tablespoon pieces
• 1/2 cup extra-virgin olive oil
• 1 teaspoon white-wine vinegar
• Salt and freshly ground white pepper

1. Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute.
2. Drain, refresh under cold water and squeeze dry.
3. Place the mixture in a food processor.
4. Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper.
5. Process to a smooth paste.
6. Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed.
7. 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.
8. If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand.
9. Beat in the vinegar and adjust salt and pepper to taste.

spinach, fresh flat parsley, chervil, fresh chives, tarragon, shallots, cornichons, anchovy, capers, garlic, cayenne pepper, egg yolks, egg yolks, butter, extravirgin olive oil, whitewine vinegar, salt

Taken from cooking.nytimes.com/recipes/9030 (may not work)