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.
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.
90 K 3.6/5 (15 reviews)
55 min.
Easy
5.15 €
450 g
12 IngredientsLast modified on: November 7th 2018
For 450 g, you will need:
- 1
250 g butter - 2
30 g parsley - 3
30 g shallot - 4 20 g butter
- 5
50 g smoked ham - 6
50 g button or field mushrooms - 7
1 tablespoon olive oil - 8
1 garlic clove - 9
30 g ground almonds - 10
1 tablespoon mustard - 11
salt - 12
pepper - Total weight: 500 grams
Times for this recipe
Preparation: 50 min.
Cooking: 4 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Cut 250 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
Stage 4 - ⌛ 1 min.
Melt 20 g butter in a small frying pan on medium heat, then add the chopped shallot.
Cook for 1 minute without colouring, then set aside.
Cook for 1 minute without colouring, then set aside.
Stage 5 - ⌛ 3 min.
Cut 50 g smoked ham into small pieces.
Stage 6 - ⌛ 2 min.
Lightly fry in the same pan as used for the shallot.
Set aside.
Set aside.
Stage 7 - ⌛ 5 min.
Peel 50 g button or field mushrooms and dice very small.
Stage 8 - ⌛ 1 min.
Still using the same pan, heat 1 tablespoon olive oil. When hot, add the diced mushrooms.
Cook for 1 minute without colouring.
Set aside.
Cook for 1 minute without colouring.
Set aside.
Stage 9 - ⌛ 3 min.
Stage 10 - ⌛ 2 min.
Add the chopped parsley, shallots, ham, mushroms, 30 g ground almonds and 1 tablespoon 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.
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.
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
How much will it cost?
- For 450 g : 5.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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).
59 K 25 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.
72 K 1 hour 45 min.
This recipe uses (among others)
Butter
Like these other recipes: Tea and white chocolate biscuits, Baked apples from St Aubin le Vertueux, Lemon and grated apple tart, Amandier (gluten-free almond cake), Toasted-flour biscuits, ... See them all 496
Smoked ham
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, "Buttonhole" quail eggs, Potato galette, Gougères, Endive gratin with cancoillotte, ... See them all 30
Button or field mushrooms
Like these other recipes: African style chicken, Icelandic-style fish and vegetable pie, Simple mushroom salad with thyme and lemon, 3 ways, Mushrooms in snails, Tahitian salad, ... See them all 15
Ground almonds
Like these other recipes: Caramelized apple rice pudding, Calissons, Moist chocolate cake, Crisp apricot and pistachio tart, Macaronade mixture, ... See them all 47
Other recipes you may also like
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018281 K 24.7 5 hours 30 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011326 K 24 35 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.08 M4.5 7 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018338 K4.6 2 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.