Montpellier Butter

This greatest of all “compound” butters is traditionally made in a mortar with a pestle, but a food processor will do just fine.

It is very good with cold poached fish, especially salmon, but is equally delicious with hot grilled or roasted fish. Spooned between slices of cold roast veal or pork, the slices reassembled, left for a day, and served at room temperature, it creates a lifelong memory.

Here I serve it with a simple piece of roast salmon. The butter will keep in the fridge for a few days and can be froze for a month - perfect to have on hand the next time you want to enhance a simple protein.

Yields 1 cup.