Prep
10 min
Total
10 min
Escargot Butter (Garlic-Parsley Butter) tasty and fragrant
4.9/5
(22 reviews)
· 🍳 7 made it
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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 recipe
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.
Wine Pairing
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