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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.

70 K 3.6/5 (15 reviews)

55 min.

Easy

5.15 €

1 kg 350 g

12 Ingredients

Last modified on: November 7^th 2018

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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 Mustard
11 salt
12 pepper
Total weight: 1,500 grams

Change these quantities to make:

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

Change measures:

Metric

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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 18:05, you will finish around : 18:55.Change start time

To finish around 7pm, you'll need to have started before: 18:40.Change end time

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 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	60 RDI=20 %	50 RDI=5 %	820 RDI=130 %	7,820 RDI=390 %	32,730 RDI: 390 %
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 1 kg 350 g : 15.45 €

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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.
60 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).
45 K 25 min.

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