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Beurre d'escargot (Snail Butter)

  • 5servings

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 lb soft sweet butter

  2. 1/4 C freshly chopped parsley

  3. 1 T fresh, finely chopped shallots, or 2 T finely chopped chives

  4. 7 cloves garlic , peeled, crushed, and chopped very fine (1 1/2 tablespoons)

  5. 1 T Pernod or Ricard or other anise aperitif

  6. 1 1/2 t salt

  7. 1 small t freshly ground white pepper

  8. 1 slice white bread , trimmed, cubed, and blended ( 1/2 C breadcrumbs)

  9. 2 T dry white wine

Instructions Jump to Ingredients ↑

  1. Combine all ingredients except the bread and wine and mix carefully. Then add the bread and wine and mix just enough to add it to the butter. It is good to add some liquid like white wine to the butter because it blends with the butter during cooking and cuts the fattiness of the dish. However, bread is added to absorb the wine, which could not be incorporated into the butter when cold.

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