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.
76 K 3.6/5 (15 reviews)
55 min.
Easy
450 g
12 IngredientsLast modified on: November 7th 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
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 250 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
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.
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.
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.
Cook for 1 minute without colouring.
Set aside.
Stage 9 - 3 min.
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.
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 | 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 % |
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.
63 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).
49 K 25 min.
This recipe uses (among others)
Button or field mushrooms
Like these other recipes: Sausage mushroom and cheese crumble, Koulibiak in pie dish, Very green mixed salad, Sautéed pork with mushrooms in a cream sauce., Baker's tuna and mushroom tart, ... See them all 14
Smoked ham
Like these other recipes: Chicano burger, Sautéd broccoli with ham, Tagliatelle and courgette spaghetti, carbonara style, Dauphinoise potatoes with Serano ham, Melting Epoisses on toast , ... See them all 30
Parsley
Like these other recipes: Polish-style beetroot salad, Mussels marinière, Brussels sprout salad, Involtinis, Polenta with artichokes and mushrooms, ... See them all 159
Other recipes you may also like
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.December 29th 2019390 K 24 35 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.October 6th 2010446 K3.3 35 min.
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.September 11th 2018117 K3.8 3 hours 35 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.December 31th 2013321 K4.3 2 hours 40 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).December 21th 2020410 K5 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.