Snail and parsley butter sauce

Name: Snail and parsley butter sauce
Ingredients: 2 tbsp olive oil; 175 g canned snails, drained, roughly chopped; 1 garlic clove, crushed; 3 egg yolks; 150 g good quality French unsalted butter, clarified; 4 tbsp roughly chopped fresh flat-leaf parsley; salt and freshly ground black pepper; salt and freshly ground black pepper; cayenne pepper; 1 tsp lemon juice

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

2 tbsp olive oil
175 g canned snails, drained, roughly chopped
1

Sauce
Gluten-free

Method

Heat a small frying pan with the oil until hot, add the snails and garlic and sauté for 2 minutes until lightly golden in colour, remove, keep warm.
Place the egg yolks along with 1 tbsp of water in a heatproof bowl, and place above a pan of simmering water.
Whisk vigorously until the egg thickens in volume and becomes light and fluffy. Remove the bowl