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.
74 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
1 cup + 2 tablespoons butter - 2
2 tablespoons parsley - 3
2 tablespoons shallot - 4 1 ½ tablespoon butter
- 5
¼ cup smoked ham - 6
2⁄3 cup button or field mushrooms - 7
1 tablespoon olive oil - 8
1 garlic clove - 9
1⁄3 cup ground almonds - 10
1 tablespoon 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 1 cup + 2 tablespoons butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
Stage 4 - 1 min.
Melt 1 ½ tablespoon 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 ¼ cup 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 2⁄3 cup 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, 1⁄3 cup 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
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).
48 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.
61 K 1 hour 45 min.
This recipe uses (among others)
Butter
Like these other recipes: Flamiche, Breton Pie, Gratin-style spinach and chicken omelette , Lobster Thermidor, Gnocchi alla romana, ... See them all 471
Button or field mushrooms
Like these other recipes: Baker's tuna and mushroom tart, Veal Marengo, Simple mushroom salad with thyme and lemon, 3 ways, Radish and mushroom salad, African style chicken, ... See them all 14
Smoked ham
Like these other recipes: Surprise bread, Sautéd broccoli with ham, Kérinou slices, Red rice pannequets, Croque-monsieur gourmand, ... See them all 30
Parsley
Like these other recipes: Comtoise endive salad, Mixed salad with curry mayo, Greek-style stuffed courgettes, Warm cauliflower salad with two cheeses, Rillettes stuffed mushrooms, ... See them all 159
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011368 K4.3 1 hour 15 min.
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 2018380 K 14 1 day 1 hour 25 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017468 K4.2 2 hours 15 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021636 K 34.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
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.