1,503 easy and fully explained recipes, with +66K photos and 78 videos

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.

74 K 3.6/5 (15 reviews)

55 min.

Easy

5.15 €

900 g

12 Ingredients

Last modified on: November 7^th 2018

For this recipe: I want to make it (556×) I made it (471×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 900 g, you will need:

1 500 g butter
2 60 g parsley
3 60 g shallot
4 40 g butter
5 100 g smoked ham
6 100 g button or field mushrooms
7 2 tablespoons olive oil
8 2 cloves garlic
9 60 g ground almonds
10 2 tablespoons Mustard
11 salt
12 pepper
Total weight: 1,000 grams

Change these quantities to make:

150 g 225 g 450 g 900 g 1 kg 350 g

Change measures:

Metric

Metric weight Metric volumes

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 500 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 60 g parsley finely. Set aside.

Stage 3 - 5 min.

Prepare 60 g shallot and chop very finely.

Stage 4 - 1 min.

Melt 40 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 100 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 100 g button or field mushrooms and dice very small.

Stage 8 - 1 min.

Still using the same pan, heat 2 tablespoons olive oil. When hot, add the diced mushrooms.

Cook for 1 minute without colouring.

Set aside.

Stage 9 - 3 min.

Peel and chop 2 cloves garlic very finely.

Put in a bowl.

Stage 10 - 2 min.

Add the chopped parsley, shallots, ham, mushroms, 60 g ground almonds and 2 tablespoons 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	40 RDI=10 %	30 RDI=3 %	550 RDI=80 %	5,210 RDI=260 %	21,820 RDI: 260 %
Per 100 g	3 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 900 g : 10.30 €

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).
48 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.
61 K 1 hour 45 min.

This recipe uses (among others)

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17^th 2011368 K4.3 1 hour 15 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20^th 2018380 K 14 1 day 1 hour 25 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 2018337 K4 2 hours 30 min.

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 21^th 2017468 K4.2 2 hours 15 min.

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19^th 2021636 K 34.5 15 min.

News list of cooking-ez.com

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