1,557 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.

88 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

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)

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011344 K 14 40 min.

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.

November 15^th 20182.85 M 23.4 40 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025494 K 25 20 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.

February 21^th 2011777 K3.5 8 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013883 K 44.7 55 min.

News list of cooking-ez.com

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