1,534 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Beurre d'escargot

Name: Beurre d'escargot
Prep time: 47 min
Cook time: 4 min
Total time: 51 min
Yield: 450 g
Cuisine: French
Ingredients: 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 mustard; salt; pepper

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.

84 K 3.6/5 (15 reviews)

55 min.

Easy

5.15 €

450 g

12 Ingredients

Last modified on: November 7^th 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

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.

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 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.

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 %

Possible allergens in this recipe: milk, Nuts, mustard

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

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).
56 K 25 min.

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.
69 K 1 hour 45 min.

This recipe uses (among others)

Other recipes you may also like

Caramelised apple pie

Apple pie made with caramelised apples.

September 11^th 2018272 K4.3 1 hour 55 min.

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016255 K4.4 2 hours 2 min.

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.

May 27^th 2020336 K5 2 hours 25 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018347 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.