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.
71 K 3.6/5 (15 reviews)
55 min.
Easy
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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 4 min.
All in all: 55 min.
To finish around 7pm, you'll need to have started before: 18:40.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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=7 % | 20 RDI=2 % | 270 RDI=40 % | 2,610 RDI=130 % | 10,910 RDI: 130 % |
| Per 100 g | 3 RDI=1 % | 3 RDI=0 % | 50 RDI=8 % | 520 RDI=30 % | 2,180 RDI: 30 % |
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
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.
60 K 1 hour 45 min.
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).
45 K 25 min.
This recipe uses (among others)
Butter
Like these other recipes: Fillet of salmon meunière, Eggs Benedict , Antoinette's caramelized apple cake, Green beans with feta cream and basil, Yeast-based flaky dough (for croissants), ... See them all 469
Smoked ham
Like these other recipes: Ham spirals, Fish petals, vegetables julienne, and beurre blanc, Croque-monsieur gourmand, Endive gratin with cancoillotte, Melting Epoisses on toast , ... See them all 30
Button or field mushrooms
Like these other recipes: Tahitian salad, Koulibiak in pie dish, Sausage mushroom and cheese crumble, Lille style chicken, Very green mixed salad, ... See them all 14
Parsley
Like these other recipes: Green parsley sauce, Quiche Bretonne, Green hummus, Pissaladière with puff pastry, Grilled ham and bechamel sandwiches, ... See them all 159
Other recipes you may also like
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.September 29th 2012278 K 14.5 1 hour 20 min.
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.June 29th 2011168 K4.5 15 min.
Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.November 2nd 2015156 K4.1 35 min.
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...May 9th 2018203 K4.4 25 min.
Savoury mini-madeleines with 2 cheeses
These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.May 8th 201690 K4.4 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
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.