Snail Butter / Beurre D'Escargots |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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This butter can be used on escargot or on steak, scallops, fish. It's a really good versitile compound butter to make. Put a pat on top of any piece of meat and enjoy. Prep time does not include the time it takes to firm up. Ingredients:
4 ounces butter, softened |
1/2 cup shallot, finely chopped |
4 cloves garlic |
2 tablespoons fresh parsley, chopped |
1 1/2 tablespoons salt |
1 teaspoon pepper |
Directions:
1. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley.
2. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
3. Form into a log and wrap in plastic wrap.
4. Place in freezer or refridgerator till firm and sold.
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