How to make a similar escargot-style butter

The Hirshon Escargot Butter

Here’s a summary of how you could make this style of butter based on the recipe:

Ingredients (for ~1 pound butter batch):

1 lb (about 450g) unsalted butter (slightly softened)

4 cloves garlic

1 medium shallot

1 anchovy fillet (rinsed)

1 large bunch flat-leaf parsley

1 Tbsp minced chervil

1 tsp minced tarragon

1 Tbsp coarse sea salt

1 shelled hazelnut

1 tsp freshly ground pepper

Pinch freshly ground nutmeg

The Food Dictator

Instructions:

In a food processor, place the parsley (leaves removed from stems) + sea salt. Pulse briefly.

Add anchovy, chervil, tarragon, and hazelnut. Process until blended.

Add garlic cloves and shallot and blend again until mixed.

Add the softened butter and process until the mixture is smooth and all ingredients are evenly distributed.

Season with ground pepper and nutmeg to taste.

Pack into a container, cover, and refrigerate until firm. Can also freeze portions for longer storage.

The Food Dictator

Tip: If you make a smaller batch, you could scale down accordingly. Also you could omit the anchovy/hazelnut if you want a simpler flavour profile — the core idea is garlic + parsley + butter.

How to use it

This butter is very versatile. Some ideas:

Use it to make classic preparation: if you have snails in shells, fill each shell with a knob of the butter and bake until it’s bubbling. (Traditional “escargots à la Bourguignonne”).
Saveur

Spread it on fresh warm bread or baguette slices for a rich garlic-herb toast.

Melt it over grilled steak, roasted mushrooms, or sautéed shrimp — the herb-garlic butter adds flavour depth.
The Food Dictator

Use it to flavour pasta, steamed vegetables, baked potatoes, or even crusty artisan bread. The compound butter turns simple dishes into something special.
Tomoe-Ya

Things to keep in mind

Butter is high in saturated fat — this kind of dish is delicious but rich, so portion control is good if you’re watching fat intake.

Make sure garlic/shallot/parsley are fresh for best flavour.

If you’re baking snails or similar, don’t overcook: snails are usually pre-cooked and just need warming — overcooking may make them chewy. (Although this concern is more about the snail than the butter itself.)
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Because this butter is so flavourful, a little can go a long way.

Let’s be perfectly honest with one another, Citizens: anybody who enjoys eating snails prepared in the classic French fashion really loves the herbed garlic butter they’re swimming in. Equally true – not many people like snails and these poor souls are sadly missing out on that delicious butter.

As noted in this excerpted article from the New York Times:

When I was growing up, my parents were so obsessed with eating snails à la bourguignonne that one summer while vacationing in Burgundy, they paid my sister and me 5 centimes a snail to collect them from the garden of the little house we were staying in. We placed them in a bucket and secured them with a screen top. The grown-ups then starved and purged the gastropods before cooking them a few days later — drowned in garlic parsley snail butter, of course.

As much as my sister and I hated the idea of the poor critters starving to death on our patio, we did relish dipping nuggets of crusty baguette into the molten, garlicky, green-flecked snail butter, which we vastly preferred to the chewy snail bodies themselves.

Years later, I feel the same, and am convinced that the only reason to order snails à la bourguignonne is to sop up the butter surrounding them, then unload the snails on your tablemates, selling them as delicacies.

After years of doing just this, it occurred to me that maybe I should give up ordering snails entirely and just make the butter at home. It comprises butter, garlic, parsley and shallots, and it’s a simple matter to mash everything up in the food processor and then slather it over anything that stands still.

I’ve smeared snail butter on bread; radishes; grilled steak, where it dribbles delectably down the sides; sautéed shrimp; broiled mushrooms; even crispy fried tofu, which sounds odd until you taste it.

With the aforementioned knowledge – I give you my version of this garlic-laden herbaceous condiment sans (without) the snails for your tasteful enjoyment. If you like snails, by all means use this beurre escargot (snail butter) to make the classic French recipe of escargots à la bourguignonne.

Citizens, please do try this amazing condiment over pasta, garlic bread or in any recipe where garlic butter with herbs, a touch of nuttiness and the merest whisper of anchovy would bring additional savor.

Watch Also: https://www.youtube.com/@TravelsofTheWorld24