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.

4,6733.4/5 for 7 ratings

Last modified on: November 7^th 2018

For 450 g, you will need:

250 g butter

30 g parsley

30 g shallot

20 g butter

50 g smoked ham

50 g button or field mushrooms

1 tablespoon olive oil

1 garlic clove

30 g ground almonds

1 tablespoon French mustard

salt

pepper

Total weight: 500 grams

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

Preparation

Cooking

Start to finish

47 min.

4 min.

51 min.

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 2 - 5 min.

Chop 30 g parsley finely. Set aside.

Stage 3 - 5 min.

Prepare 30 g shallot and chop very finely.

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.

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.

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.

Stage 9 - 3 min.

Peel and chop 1 garlic clove very finely.

Put in a bowl.

Stage 10 - 2 min.

Add the chopped parsley, shallots, ham, mushroms, 30 g ground almonds and 1 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.

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	Butter: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Seafood feuillantines, Artichoke hearts forestier , Cookies, Sweet pastry, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Koulibiak in pie dish, Artichoke hearts forestier , Icelandic-style fish and vegetable pie, Blanquette of veal, African style chicken, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Cauliflower "moelleux" in ramekins, Dauphinoise potatoes with Serano ham, Ham spirals, Red rice pannequets, Thin endive tart, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Green parsley sauce, Warm chicken salad, Involtinis, Fillets of sole meunière, Beef Wellington, ... All

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Beurre d'escargot

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