Snail Butter / Beurre D'Escargots

riffraff's Note:

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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 25

• 4 ounces butter , Softened
• ½ cup shallot , Finely chopped
• 4 cloves garlic
• 2 tablespoons fresh parsley , Chopped
• 1 ½ 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.