Recipe: Snail Butter

Name: Snail Butter
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 8.75 oz (250 g) of good quality churned butter (butter quality is essential); 0.3 oz (8 g) of fine sea salt; 4 g of freshly ground white pepper; 2 garlic cloves (0.4 oz (12 g)) degermed, crushed and finely chopped; 1 shallot, finely chopped; 0.9 oz (25 g) of fresh flat parsley, finely chopped

By chef patrick Asfaux 4.9/5 (22 reviews) · 🍳 7 made it

Prep 10 min

Total 10 min

Ingredients

8.75 oz (250 g) of good quality churned butter (butter quality is essential)
0.3 oz (8 g) of fine sea salt
4 g of freshly ground white pepper
2 garlic cloves (0.4 oz (12 g)) degermed, crushed and finely chopped
1 shallot, finely chopped
0.9 oz (25 g) of fresh flat parsley, finely chopped

Step-by-step directions

1 Let your butter soften at room temperature.

2 Once it's nice and soft, place it in a bowl and mix in all your ingredients, working them together until everything is evenly combined.

3 There you have it, your snail butter is ready.

Chef Patrick's Comment

I recommend forming small rolls in cling film and keeping them in the freezer at -18°C for several months.

When you need some, simply cut a slice from your roll to use in your preparations, whether it's sautéed apples, mushrooms, tomatoes, rib steak, and so on.