Snail Butter / Beurre D'Escargots

Beurre d’escargots is one of those French building blocks that punches far above its weight.

Softened butter gets beaten with finely chopped shallots, garlic ground to a paste, and fresh parsley until everything is thoroughly blended. That’s it. Fifteen minutes, six ingredients, and you’ve got the signature compound butter for escargots a la Bourguignonne.

But don’t stop at snails. This butter is extraordinary melted over grilled steak, spread on crusty baguette and toasted under the broiler, or tucked under the skin of a roasting chicken.

Chef Tips

• Grind the garlic to a true paste using the flat of your knife and a pinch of salt. You want it completely smooth so it melts evenly into the butter.
• Make extra and freeze it. Roll it into a log in plastic wrap and slice off rounds whenever you need a hit of garlic-herb butter.
• Bring butter to room temperature before mixing. Cold butter won’t absorb the shallots and garlic properly.