Red Lion Inn Escargot Butter

Submitted by kiwidutch

"The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. Makes 1/2 cup. ZWT REGION: USA."

 

• Ready In: 5mins
• Ingredients: 10
• Yields: 1/2 cup

ingredients

• 1⁄2 cup butter (softened)
• 2 teaspoons garlic
• 2 teaspoons onions
• 2 teaspoons parsley
• 2 teaspoons shallots
• 1 teaspoon lemon juice
• 2 teaspoons garlic powder
• black pepper (to taste)
• 1 pinch cayenne pepper
• 1 tablespoon white wine

directions

1. Put all ingredients into a small bowl and blitz until minced with a stick blender, making certain everything is well mixed.
2. Store in an airtight container for up to 3 days in the fridge or 1 week in the freezer.

Reviews

[coleen114]

This was good. I used it to make Shrimp-cargot, but it could have used more of a garlic flavor.

 

[Peter J]

Yummo! I used this with periwinkles which I'd never tried before and also spread a little over french bread and grilled. Even for those that don't like the idea of snails it makes a really great alternative to traditional garlic bread and I think for garlic lovers would be good spread over most meats and seafoods.