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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.

7,7313.6/5 for 8 ratings

Last modified on: November 7^th 2018

For 1 kg 350 g, you will need:

1 750 g butter
2 90 g parsley
3 90 g shallot
4 60 g butter
5 150 g smoked ham
6 150 g button or field mushrooms
7 3 tablespoons olive oil
8 3 cloves garlic
9 90 g ground almonds
10 3 tablespoons French mustard
11 salt
12 pepper
Total weight: 1,500 grams

Change those ingredients for: 150 g 225 g 450 g 900 g 1 kg 350 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	4 min.	51 min.

Keeping: Several days in the fridge. Freezes very well.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 3 min.

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.

Chop 90 g parsley finely. Set aside.

Stage 3 - 5 min.

Prepare 90 g shallot and chop very finely.

Stage 4 - 1 min.

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.

Cut 150 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 150 g button or field mushrooms and dice very small.

Stage 8 - 1 min.

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.

Peel and chop 3 cloves garlic very finely.

Put in a bowl.

Stage 10 - 2 min.

Add the chopped parsley, shallots, ham, mushroms, 90 g ground almonds and 3 tablespoons French 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
7,817 Kcal or 32,728 Kj	55 gr	49 gr	822 gr
391 %	21 %	5 %	125 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
521 Kcal or 2,181 Kj	4 gr	3 gr	55 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).

How much will it cost?

For 1 kg 350 g : 15.42 €

Note : These prices are only approximate

Change currency:

Some recipes that use 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.
5,168 1 hour 43 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).
5,646 21 min.

See all recipes that use it

Source

Based on a recipe by Alain Ducasse.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, Langoustine gratin, Icelandic-style fish and vegetable pie, Half-cooked chocolate cake with raspberry coulis, Dublin fruit scones, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Crème de foie gras, Dauphinoise potatoes with Serano ham, Thin endive tart, Eggs Benedict , "Buttonhole" quail eggs, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: African style chicken, Artichoke hearts forestier , Sausage mushroom and cheese crumble, Lille style chicken, Icelandic-style fish and vegetable pie, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Armagnac marzipan, Amaretti, Checkerboard biscuits, Fruit crumble, Strawberry and rhubarb crumble, ... All

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