French Montpellier Butter
Eggs contribute complete protein and choline, while spinach and parsley add plant micronutrients. Capers, pickles, and lemon juice give the butter a bright, savory tang.
Blanch the spinach (50 g) in boiling water for 1 minute, then transfer it to cold water and pat dry.
Hard-boil the eggs (40 g) and separate the yolks. Finely chop sugar-free pickled cucumbers (35 g) and capers (20 g).
Measure the butter (250 g) and divide it in half. Blend the spinach, parsley (10 g), yolks, and one half of the butter (125 g). Combine the mixture with the second half (125 g).
Add the capers, pickles, lemon juice (5 g), table salt (3 g), and black pepper (1 g). Mix the ingredients. Shape into a log in 5 minutes. Chill in the refrigerator for 2–3 hours.
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