Escargot Butter Recipe
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Chef's Note
It's always nice to make this ahead of time because it can be used not only for escargots, but also for vegetables or garlic toast.
Ingredients
Ingredients
- 1 kg (2 1/4 lb.) Butter
- 150 g (5 oz.) Garlic, germ removed
- 120 g (4 oz.) parsley
- 22 g (4 1/2 tsp.) salt
- 10 g (2 tsp.) pepper
Method
- Chop the garlic and parsley very finely by hand or in a blender;
- work the butter until softened, blending in all the ingredients.
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©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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