This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
84 K 3.6/5 (15 reviews)
55 min.
Easy
5.15 €
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
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
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
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).
56 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.
69 K 1 hour 45 min.
This recipe uses (among others)
Butter
Like these other recipes: Warm haricot bean salad, Cream sauce with Vin Jaune, Mushroom bourguignon, Gratin of potatoes with morels and yellow wine, Strawberry and rhubarb crumble, ... See them all 480
Button or field mushrooms
Like these other recipes: Tahitian salad, Simple mushroom salad with thyme and lemon, 3 ways, Blanquette of veal, Baker's tuna and mushroom tart, Sausage mushroom and cheese crumble, ... See them all 15
Smoked ham
Like these other recipes: Hearty leek and sprout soup, Eggs Benedict , Vegetable tian, Potato tortilla (Spanish omelette), Rolls of fish in smoked ham, ... See them all 30
Parsley
Like these other recipes: Fish fillets with cabbage and curry, Mushroom duxelles, Tahitian salad, Light herb sauce, Nanou's red cabbage salad, ... See them all 164
Other recipes you may also like
Cauliflower and avocado rémoulade
The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter. June 26th 202234 K 25 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017779 K 313.8 40 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual. February 21th 2011507 K 92.5 1 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty. February 21th 2011318 K 63.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.