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.
60K 3.6/5 based on 15 reviews
Last modified on: November 7th 2018
Keywords for this recipe:For 225 g, you will need:
- 1
125 g butter - 2
15 g parsley - 3
15 g shallot - 4 10 g butter
- 5
25 g smoked ham - 6
25 g button or field mushrooms - 7
½ tablespoon olive oil - 8
½ garlic clove - 9
15 g ground almonds - 10
½ tablespoon Mustard - 11
salt - 12
pepper - Total weight: 250 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 4 min. | 51 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Cut 125 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 10 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 25 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 25 g button or field mushrooms and dice very small.
Stage 8 - 1 min.
Still using the same pan, heat ½ 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, 15 g ground almonds and ½ 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,303 Kcal or 5,455 Kj | 9 gr | 8 gr | 137 gr |
| 65 % | 4 % | 1 % | 21 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 521 Kcal or 2,181 Kj | 4 gr | 3 gr | 55 gr |
| 26 % | 1 % | <1 % | 8 % |
How much will it cost?
- For 225 g : 2.57 €
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.
50K 1 hour 43 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).
37K 21 min.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Paris flan filling, Cannelés, Salmon "en papillote" with small vegetables, Spinach Croque-monsieur , ... All |
 | Smoked ham: You can check-out other recipes which use it, like for example: Pasta with green asparagus, Quail egg canapés, Bistro-style red endive salad, Ham and cheese slices with spring onions, Potato galette, ... All |
 | Button or field mushrooms: You can check-out other recipes which use it, like for example: Baker's tuna and mushroom tart, Koulibiak in pie dish, Icelandic-style fish and vegetable pie, Very green mixed salad, Blanquette of veal, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Eggs with mayonnaise, Spinach and Mushrooms with Pesto, Rabbit with mustard, Frichti from Bruxelles, ... All |
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