Snail Butter

This classic French compound butter is the soul of traditional escargot dishes. By blending softened butter with finely chopped shallots, minced garlic, and fresh parsley, you create a vibrant, savory spread that melts beautifully over hot snails. The result is a luxurious, garlic-infused sauce that adds depth and moisture to the dish. It&# 226;ÂÂs simple to prepare but delivers an authentic bistro experience. Keep it in the fridge for quick weeknight dinners or elegant gatherings. The combination of sharp shallots, pungent garlic, and earthy parsley creates a complex flavor profile that complements the tender texture of the snails perfectly.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 100

Calories: 722.4

Dietary: Gluten-free, Vegetarian

Description

This classic French compound butter is the soul of traditional escargot dishes. By blending softened butter with finely chopped shallots, minced garlic, and fresh parsley, you create a vibrant, savory spread that melts beautifully over hot snails. The result is a luxurious, garlic-infused sauce that adds depth and moisture to the dish. It&# 226;ÂÂs simple to prepare but delivers an authentic bistro experience. Keep it in the fridge for quick weeknight dinners or elegant gatherings. The combination of sharp shallots, pungent garlic, and earthy parsley creates a complex flavor profile that complements the tender texture of the snails perfectly.

Ingredients

4 ounce Softened butter
1/2 cup Finely chopped shallot
2 Cloves Of garlic
2 tablespoon Chopped fresh parsley
1 1/2 tablespoon Salt
1 teaspoon Pepper

Directions

1
Ensure the butter is softened to room temperature for easy mixing.
2
Finely mince the garlic cloves into a smooth paste.
3
In a mixing bowl, combine the softened butter, minced garlic, chopped shallots, and fresh parsley.
4
Add the salt and pepper to the mixture.
5
Beat or stir the ingredients together until thoroughly combined and smooth.
6
Transfer the butter to a container, cover, and refrigerate until firm before use.

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

This butter is traditionally used for Snails ÃÂ la Bourguignonne. Place a small amount on top of cooked snails before serving.

The salt quantity listed (1.5 tablespoons) is extremely high for 4 ounces of butter and likely refers to a larger batch or includes curing salt for preservation. For immediate consumption, taste and adjust to preference, typically starting with 1/2 teaspoon.

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.

For a milder flavor, reduce the amount of garlic or shallots. For extra heat, add a pinch of cayenne pepper.

Keywords: snail butter, escargot, compound butter, garlic, shallot, parsley, french cooking, sauce, appetizer, seafood, herbs, rich, savory, classic, flavorful, easy, quick, vegetarian, side dish, condiment

Read it online: https://www.chefs-mate.com/recipe/snail-butter/