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.
63 K 3.6/5 (15 reviews)
55 min.
Easy
1 kg 350 g
12 IngredientsLast modified on: November 7th 2018
For 1 kg 350 g, you will need:
- 1
774 ml butter - 2
90 ml parsley - 3
90 ml shallot - 4 61.92 ml butter
- 5
150 ml smoked ham - 6
375 ml button or field mushrooms - 7
3 tablespoons olive oil - 8
3 cloves garlic - 9
204.3 ml ground almonds - 10
3 tablespoons Mustard - 11
salt - 12
pepper
Change these quantities to make:
Change measures:
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 774 ml butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
Stage 4 - 1 min.
Melt 61.92 ml 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 150 ml 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 375 ml 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.
Cook for 1 minute without colouring.
Set aside.
Stage 9 - 3 min.
Stage 10 - 2 min.
Add the chopped parsley, shallots, ham, mushroms, 204.3 ml 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.
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
| 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 % |
How much will it cost?
- For 1 kg 350 g : 15.45 €
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
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).
40 K 25 min.
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.
54 K 1 hour 45 min.
This recipe uses (among others)
Butter
Like these other recipes: Pretzels, Chard and potato gratin, Caribbean upside-down cake, Langoustine gratin, Salmon and Spinach Gratin, ... See them all 449
Smoked ham
Like these other recipes: Endive gratin with cancoillotte, Vegetable tian, Ham spirals, Chicano burger, Potato tortilla (Spanish omelette), ... See them all 30
Button or field mushrooms
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, Sautéed pork with mushrooms in a cream sauce., Blanquette of veal, African style chicken, Very green mixed salad, ... See them all 14
Parsley
Like these other recipes: Quick prawn curry, Mussels marinière, Rémoulette of celeriac, Pâté de campagne, Fish "à la Bordelaise", ... See them all 158
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018367 K 14 1 day 1 hour 25 min.
Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons).February 28th 202130 K3 2 hours 1 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018353 K5 1 hour 25 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.September 17th 2013662 K5 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.