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.
3,5003.4/5
Last 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 French mustard - 11
salt - 12
pepper - Total weight: 500 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 4 min. | 51 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
Work this out...
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.
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.
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.
Remarks
No difficulty with mushrooms, use use what you got.
Nutritional information
How much will it cost?
For 450 g : 5.14 €
Recipes which use this 2
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Source: Based on a recipe by Alain Ducasse.
More recipes?
This recipe use (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, Caribbean upside-down cake, Potato and broccoli gratin, Beurre blanc sauce, Cod loin with saffron, ... All |
| Smoked ham: You can check-out other recipes which use it, like for example: Potato tortilla (Spanish omelette), Croque-monsieur gourmand, Rolls of fish in smoked ham, Sautéd broccoli with ham, Pasta with green asparagus, ... All |
| Button or field mushrooms: You can check-out other recipes which use it, like for example: Artichoke hearts forestier , Lille style chicken, Icelandic-style fish and vegetable pie, Koulibiak in pie dish, Blanquette of veal, ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Chicken with rice and leeks, "Oeufs rabattus" with leeks, Croque-monsieur gourmand, Small ratatouille with , Koulibiak in pie dish, ... All |
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