Beurre d'escargot


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.
75 K 3.6/5 (15 reviews)
Grade this recipe:
Keywords:
Last modified on: November 7th 2018
For 225 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Cooking: 4 min.
All in all: 55 min.
When should you start or finish this recipe?
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.
Beurre d'escargot
Cut 4.5 oz butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).

Stage 2 - 5 min.
Beurre d'escargot
Chop 0.5 oz parsley finely. Set aside.

Stage 3 - 5 min.
Beurre d'escargot
Prepare 0.5 oz shallot and chop very finely.

Stage 4 - 1 min.
Beurre d'escargot
Melt 0.4 oz 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.
Beurre d'escargot
Cut 0.9 oz smoked ham into small pieces.

Stage 6 - 2 min.
Beurre d'escargot
Lightly fry in the same pan as used for the shallot.

Set aside.

Stage 7 - 5 min.
Beurre d'escargot
Peel 2.2 oz button or field mushrooms and dice very small.

Stage 8 - 1 min.
Beurre d'escargot
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.
Beurre d'escargot
Peel and chop ½ garlic clove very finely.

Put in a bowl.

Stage 10 - 2 min.
Beurre d'escargot
Add the chopped parsley, shallots, ham, mushroms, 1.2 oz ground almonds and ½ tablespoon Mustard.

Stage 11 - 2 min.
Beurre d'escargot
Mix well, salt and pepper.

Stage 12 - 3 min.
Beurre d'escargot
Soften the butter by stirring for a few minutes with a spatula or fork.

Stage 13 - 2 min.
Beurre d'escargot
Add to the mixture in the bowl and mix together.

Stage 14 - 3 min.
Beurre d'escargot
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.
Beurre d'escargot
Pipe butter "sausages" on a sheet of plastic film.

Stage 16 - 1 min.
Beurre d'escargot
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.
Beurre d'escargot
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe9 RDI=4 %8 RDI=1 %140 RDI=20 %1,300 RDI=70 %5,460 RDI: 70 %
Per 100 g3 RDI=1 %3 RDI=0 %50 RDI=8 %520 RDI=30 %2,180 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, Mustard
How much will it cost?
  • For 225 g : 2.60 €

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
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).
48 K 25 min.
Snails in a brioche
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.
62 K 1 hour 45 min.
This recipe uses (among others)
Other recipes you may also like
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018425 K 24.3 45 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017941 K 54 20 min.
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011274 K4.3 1 hour 25 min.
Rolls of fish in smoked ham
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.
February 21th 2011317 K4.9 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page