Snail Butter

Preparation info

  • Difficulty

    Easy

  • Yield:

    14 ounces

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Combine 2 finely chopped shallots, 1 garlic clove worked to a paste (in a mortar or crushed with the side of a knife on a cutting board), and 2 tablespoons (30 milliliters) finely chopped parsley with 12 ounces (350 grams) butter. Season with salt and pepper.