Beurre d'escargot


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.
25K 13 3.6
Grade this recipe:

Last modified on: November 7th 2018

Keywords for this recipe:EscargotFrenchParsleyGarlicButterGastronomic version

For 1 kg 350 g, you will need:

Change these quantities to make: 150 g 225 g 450 g 900 g 1 kg 350 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
47 min.4 min.51 min.
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Step by step recipe


Stage 1 - 3 min.
Beurre d'escargot : Photo of step #1
Cut 750 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).

Stage 2 - 5 min.
Beurre d'escargot : Photo of step #2
Chop 90 g parsley finely. Set aside.

Stage 3 - 5 min.
Beurre d'escargot : Photo of step #3
Prepare 90 g shallot and chop very finely.

Stage 4 - 1 min.
Beurre d'escargot : Photo of step #4
Melt 60 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.
Beurre d'escargot : Photo of step #5
Cut 150 g smoked ham into small pieces.

Stage 6 - 2 min.
Beurre d'escargot : Photo of step #6
Lightly fry in the same pan as used for the shallot.

Set aside.

Stage 7 - 5 min.
Beurre d'escargot : Photo of step #7
Peel 150 g button or field mushrooms and dice very small.

Stage 8 - 1 min.
Beurre d'escargot : Photo of step #8
Still using the same pan, heat 3 tablespoons olive oil. When hot, add the diced mushrooms.

Cook for 1 minute without colouring.

Set aside.

Stage 9 - 3 min.
Beurre d'escargot : Photo of step #9
Peel and chop 3 cloves garlic very finely.

Put in a bowl.

Stage 10 - 2 min.
Beurre d'escargot : Photo of step #10
Add the chopped parsley, shallots, ham, mushroms, 90 g ground almonds and 3 tablespoons French mustard.

Stage 11 - 2 min.
Beurre d'escargot : Photo of step #11
Mix well, salt and pepper.

Stage 12 - 3 min.
Beurre d'escargot : Photo of step #12
Soften the butter by stirring for a few minutes with a spatula or fork.

Stage 13 - 2 min.
Beurre d'escargot : Photo of step #13
Add to the mixture in the bowl and mix together.

Stage 14 - 3 min.
Beurre d'escargot : Photo of step #14
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.
Beurre d'escargot : Photo of step #15
Pipe butter "sausages" on a sheet of plastic film.

Stage 16 - 1 min.
Beurre d'escargot : Photo of step #16
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.
Beurre d'escargot : Photo of step #17
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
7,817 Kcal or 32,728 Kj55 gr49 gr822 gr
391 %21 %5 %125 %
Per 100 g
Energetic valueProteins CarbohydratesFats
521 Kcal or 2,181 Kj4 gr3 gr55 gr
26 %1 %<1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Note : These prices are only approximate.

Some recipes that use this recipe

Snails in a brioche
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.
17K 1 hour 43 min.
Mussels with beurre d'escargot
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).
16K 21 min.
See all recipes that use it

Source

Based on a recipe by Alain Ducasse.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Panettone, Italian toast, Leek and potato soup, Nicholas's fish, ... All
Smoked hamSmoked ham: You can check-out other recipes which use it, like for example: Madras rice, Dauphinoise potatoes with Serano ham, Chicano burger, Eggs Benedict , Potato tortilla (Spanish omelette), ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Sausage mushroom and cheese crumble, Radish and mushroom salad, Artichoke hearts forestier , Baker's tuna and mushroom tart, African style chicken, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Crunchy Cauliflower Salad with Lemon, Hachis parmentier, Simple mushroom salad with thyme and lemon, 3 ways, Eggs with mayonnaise, Beans with tomatoes, ... All

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