Snail Butter / Beurre D’Escargots

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Servings: 100 Difficulty: Beginner
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A rich, garlic-infused compound butter essential for classic French escargot dishes
Snail Butter / Beurre d'ESCARGOTS recipe image
Snail Butter / Beurre d'ESCARGOTS recipe image
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Snail Butter / Beurre D’Escargots

Author: chefs-mate Cuisine: Courses:
Difficulty: Beginner
Servings: 100 Calories: 722.4

Description

This classic French compound butter is the soulful foundation for escargots &# 195;Â la Bourguignonne. Rich and aromatic, it combines creamy softened butter with the pungent bite of minced garlic, the sweet sharpness of finely chopped shallots, and fresh parsley. The result is a luxurious, savory spread that melts beautifully over baked snails, infusing every bite with deep flavor. It is also excellent for topping grilled vegetables or seared scallops. Simple to prepare, this versatile butter keeps well in the fridge, ready to elevate your meals with authentic French elegance.

Ingredients

Directions

  1. Finely mince the garlic cloves and shallots until they form a consistent paste-like texture.
  2. Place the softened butter in a mixing bowl.
  3. Add the minced garlic, shallots, and chopped fresh parsley to the butter.
  4. Stir in the salt and pepper.
  5. Beat or mix vigorously until all ingredients are thoroughly incorporated and the butter is smooth and uniform.

Nutrition Facts

Servings 100

Amount Per Serving
Calories 722.4kcal
% Daily Value *
Total Fat 81.0g125%
Saturated Fat 51.0g255%
Cholesterol 215.0mg72%
Sodium 22581.0mg941%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Wrap the butter in plastic wrap or store in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.

Serving: Traditionally piped or dolloped over snails before baking, but also excellent melted over steak, fish, or roasted vegetables.

Tip: Ensure the butter is softened but not melted for the easiest mixing. If the butter is too hard, let it sit at room temperature for 30 minutes before preparing.

Variation: For a milder flavor, reduce the amount of garlic or shallots. Add a splash of white wine for a more complex sauce.

Keywords: beurre d'escargots, snail butter, compound butter, garlic butter, shallot, parsley, french cooking, escargot, bourguignonne, appetizer, herb butter, vegetarian, classic recipe, condiment, kitchen staples
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