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Beurre d'escargot

Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven.

In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.

57K 15 3.6

Last modified on: November 7^th 2018

Keywords for this recipe:

For 225 g, you will need:

1 129 ml butter
2 15 ml parsley
3 15 ml shallot
4 10.32 ml butter
5 25 ml smoked ham
6 62.5 ml button or field mushrooms
7 ½ tablespoon olive oil
8 ½ garlic clove
9 34.05 ml ground almonds
10 ½ tablespoon French mustard
11 salt
12 pepper

Change these quantities to make: 150 g 225 g 450 g 900 g 1 kg 350 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	4 min.	51 min.

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Step by step recipe

Stage 1 - 3 min.

Cut 129 ml butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).

Stage 2 - 5 min.

Chop 15 ml parsley finely. Set aside.

Stage 3 - 5 min.

Prepare 15 ml shallot and chop very finely.

Stage 4 - 1 min.

Melt 10.32 ml butter in a small frying pan on medium heat, then add the chopped shallot.

Cook for 1 minute without colouring, then set aside.

Stage 5 - 3 min.

Cut 25 ml smoked ham into small pieces.

Stage 6 - 2 min.

Lightly fry in the same pan as used for the shallot.

Set aside.

Stage 7 - 5 min.

Peel 62.5 ml button or field mushrooms and dice very small.

Stage 8 - 1 min.

Still using the same pan, heat ½ tablespoon olive oil. When hot, add the diced mushrooms.

Cook for 1 minute without colouring.

Set aside.

Stage 9 - 3 min.

Peel and chop ½ garlic clove very finely.

Put in a bowl.

Stage 10 - 2 min.

Add the chopped parsley, shallots, ham, mushroms, 34.05 ml ground almonds and ½ tablespoon French mustard.

Stage 11 - 2 min.

Mix well, salt and pepper.

Stage 12 - 3 min.

Soften the butter by stirring for a few minutes with a spatula or fork.

Stage 13 - 2 min.

Add to the mixture in the bowl and mix together.

Stage 14 - 3 min.

Your beurre d'escargot is ready for use on a batch of snails.

You can also prepare it to use later by transferring it into a forcing bag.

Stage 15 - 5 min.

Pipe butter "sausages" on a sheet of plastic film.

Stage 16 - 1 min.

Then roll up the butter in the film to make as even a cylinder as possible and twist the ends to seal.

Stage 17 - 5 min.

Make as many rolls as you can and freeze them.

Your beurre d'escargot can be used later, either for snails or in another recipe: just take out a roll and cut off pieces as you need them.

Remarks

No difficulty with mushrooms, use use what you got.

Keeping

Several days in the fridge. Freezes very well.

Source

Based on a recipe by Alain Ducasse.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,303 Kcal or 5,455 Kj	9 gr	8 gr	137 gr
65 %	4 %	1 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
521 Kcal or 2,181 Kj	4 gr	3 gr	55 gr
26 %	1 %	<1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Nuts, Mustard

How much will it cost?

For 225 g : 2.57 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Mussels with beurre d'escargot

In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
35K 21 min.

Snails in a brioche

A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
48K 1 hour 43 min.

See all recipes that use it

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Rice pudding with fruit and nuts, Diamond biscuits, Little chocolate and hazelnut fondants, Asparagus "en petit pois", ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Cauliflower "moelleux" in ramekins, Tagliatelle and courgette spaghetti, carbonara style, Thin endive tart, Croque-monsieur gourmand, Crab and smoked salmon club sandwiches , ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Radish and mushroom salad, African style chicken, Simple mushroom salad with thyme and lemon, 3 ways, Tahitian salad, Blanquette of veal, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Almond macaroon cake, Apple Strudel, Amaretti, Moist chocolate cake, ... All

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