SNAIL BUTTER / BEURRE D'ESCARGOTS
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.
Provided by riffraff
Categories European
Time 30m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
- Form into a log and wrap in plastic wrap.
- Place in freezer or refridgerator till firm and sold.
Nutrition Facts : Calories 35.9, Fat 3.7, SaturatedFat 2.3, Cholesterol 9.8, Sodium 451.6, Carbohydrate 0.8, Protein 0.2
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