Escargot Butter

Name: Escargot Butter
Yield: Serves 6 to 8
Ingredients: 3 cloves garlic, minced; 3 tablespoons chopped fresh flat-leaf parsley; ¼ teaspoon freshly ground black pepper; 8 tablespoons (1 stick) salted butter, at room temperature

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Garlic-parsley butter is the classic topping for escargots (snails), but it goes with any seafood. I like to spread it on bread and grill the bread to make garlic toast.

Ingredients

8 tablespoons (1 stick) salted butter, at room temperature
3 tablespoons chopped fresh

Gluten-free
Vegan

Method

Cream the butter in a bowl, mixer, or food processor. Beat in the parsley, garlic, and pepper.
Place the butter at the bottom edge of a piece of parchment paper or plastic wrap and roll it into a compact cylinder. Store the butter in the refrigerator or freezer. Cut off ½-inch slices as needed.