Recipe: Snail Butter

Name: Snail Butter
Prep time: 10 min
Total time: 10 min
Ingredients: 250 g de bon beurre de baratte (la qualité du beurre est essentielle); 8 g de sel fin de mer; 4 g de poivre blanc du moulin; 2 gousses d'ail (12 g) dégermées, écrasées et hachées finement; 1 échalote ciselée, hachée finement; 25 g de feuilles de persil simple, haché finement

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (22 reviews) Sauces

Prep 10 min

Total 10 min

Ingredients

250 g of good quality churned butter (butter quality is essential)
8 g of fine sea salt
4 g of freshly ground white pepper
2 garlic cloves (12 g) degermed, crushed and finely chopped
1 shallot, finely chopped
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.

Ail Échalotes Persil Beurre Beurre d'escargot Sauce pour terrine