Beurre d'escargot


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.
27K 13 3.6
Grade this recipe:

Last modified on: November 7th 2018

Keywords for this recipe:EscargotFrenchParsleyGarlicButterGastronomic version
For 450 g, you will need:

Change these quantities to make: 150 g 225 g 450 g 900 g 1 kg 350 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
47 min.4 min.51 min.
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Step by step recipe


Stage 1 - 3 min.
Beurre d'escargot : Photo of step #1
Cut 258 ml butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).

Stage 2 - 5 min.
Beurre d'escargot : Photo of step #2
Chop 30 ml parsley finely. Set aside.

Stage 3 - 5 min.
Beurre d'escargot : Photo of step #3
Prepare 30 ml shallot and chop very finely.

Stage 4 - 1 min.
Beurre d'escargot : Photo of step #4
Melt 20.64 ml 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.
Beurre d'escargot : Photo of step #5
Cut 50 ml smoked ham into small pieces.

Stage 6 - 2 min.
Beurre d'escargot : Photo of step #6
Lightly fry in the same pan as used for the shallot.

Set aside.

Stage 7 - 5 min.
Beurre d'escargot : Photo of step #7
Peel 125 ml button or field mushrooms and dice very small.

Stage 8 - 1 min.
Beurre d'escargot : Photo of step #8
Still using the same pan, heat 1 tablespoon olive oil. When hot, add the diced mushrooms.

Cook for 1 minute without colouring.

Set aside.

Stage 9 - 3 min.
Beurre d'escargot : Photo of step #9
Peel and chop 1 garlic clove very finely.

Put in a bowl.

Stage 10 - 2 min.
Beurre d'escargot : Photo of step #10
Add the chopped parsley, shallots, ham, mushroms, 68.1 ml ground almonds and 1 tablespoon French mustard.

Stage 11 - 2 min.
Beurre d'escargot : Photo of step #11
Mix well, salt and pepper.

Stage 12 - 3 min.
Beurre d'escargot : Photo of step #12
Soften the butter by stirring for a few minutes with a spatula or fork.

Stage 13 - 2 min.
Beurre d'escargot : Photo of step #13
Add to the mixture in the bowl and mix together.

Stage 14 - 3 min.
Beurre d'escargot : Photo of step #14
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.
Beurre d'escargot : Photo of step #15
Pipe butter "sausages" on a sheet of plastic film.

Stage 16 - 1 min.
Beurre d'escargot : Photo of step #16
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.
Beurre d'escargot : Photo of step #17
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,606 Kcal or 10,911 Kj18 gr16 gr274 gr
130 %7 %2 %42 %
Per 100 g
Energetic valueProteins CarbohydratesFats
521 Kcal or 2,181 Kj4 gr3 gr55 gr
26 %1 %<1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 450 g : 5.14 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Mussels with beurre d'escargot
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).
16K 21 min.
Snails in a brioche
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.
20K 1 hour 43 min.
See all recipes that use it
Source
Based on a recipe by Alain Ducasse.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Kugelhof for Nanou, Almond cream or frangipane, Sorrel soup, Bisto-style canapés, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Radish and mushroom salad, Baker's tuna and mushroom tart, Sautéed pork with mushrooms in a cream sauce., Veal Marengo, Koulibiak in pie dish, ... All
Smoked hamSmoked ham: You can check-out other recipes which use it, like for example: Dauphinoise potatoes with Serano ham, Tagliatelle and courgette spaghetti, carbonara style, Potato galette, Vegetable tian, Cauliflower "moelleux" in ramekins, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Almond macaroon cake, Armagnac marzipan, Chocolate almond cookies, Marzipan (almond paste), ... All
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