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Escargot Butter
- Serves
6 to 8
- Difficulty
Easy
Published 1998
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 3 tablespoons
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.
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