Escargot Butter

Preparation info
  • Serves

    6 to 8

    • Difficulty


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.


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


  1. Cream the butter in a bowl, mixer, or food processor. Beat in the parsley, garlic, and pepper.

  2. 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.