This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
88 K 3.6/5 (15 reviews)
55 min.
Easy
5.15 €
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
Times for this recipe
Preparation: 50 min.
Cooking: 4 min.
All in all: 55 min.
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 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
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.
71 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).
58 K 25 min.
This recipe uses (among others)
Butter
Like these other recipes: Rum babas, Fish petals, vegetables julienne, and beurre blanc, Little chocolate and hazelnut fondants, Plum and hazelnut crumble, Spinach Omelette, ... See them all 491
Button or field mushrooms
Like these other recipes: Mushrooms in snails, Very green mixed salad, Blanquette of veal, Tahitian salad, Simple mushroom salad with thyme and lemon, 3 ways, ... See them all 15
Smoked ham
Like these other recipes: Cauliflower "moelleux" in ramekins, Ham spirals, Croque-monsieur gourmand, Ham and cheese slices with spring onions, Tagliatelle and courgette spaghetti, carbonara style, ... See them all 30
Ground almonds
Like these other recipes: Almond mug cake for Mary, Moist chocolate cake, Chocolate almond cookies, Almond cream, Crisp apricot and pistachio tart, ... See them all 46
Other recipes you may also like
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted. November 3rd 2011273 K 14.7 1 hour 30 min.
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce. January 3rd 2014136 K4.5 1 hour 2 min.
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese. December 18th 2013162 K4.7 35 min.
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto. December 30th 2019121 K3.9 60 min.
Spinach Croque-monsieur
A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese. May 24th 201580 K4.5 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.