Snail Butter: A French shallot and parsley compound butter
Course: Savory cooking basic
Cuisine: French
Prep Time: 15 minutesminutes
Cook Time: 0 minutesminutes
Cool down: 2 hourshours
Servings: 155gr
This compound butter, made by combining butter with shallot, parsley and garlic, is called snail butter. While it was originally for snails as served in the French region of Burgundy, it is now a flavorful and aromatic blend that can be used in a variety of ways.
Take butter out of the fridge and leave it on the count, you will need room-temperature butter.
When butter is soft, prepare and weigh all the ingredients
Chop them finely: finely chop the parsley, mince the shallot, finely mince or grate with a microplane grater the garlic.
You may use a food processor. In the food processor or using a spatula, combine these ingredients. Make sure all ingredients are well mixed.
Soften the room-temperature butter with a wooden spatula. Season with salt and pepper.Add the minced ingredients and combine to incorporate them in the butter.
Place in a ramekin of the shape of your choice, covered with plastic wrap.
Pack well and close the film to wrap the compound butter securely.
If you prefer not to use a ramekin, make the shape of a sausage on plastic crap, roll it to form a nice cylinder shape, and fold the edges.
Place in the fridge and serve when the butter has hardened again.
Notes
The main steps: Finely chop ingredients and combine with room temperature butter. Shape and store in the refrigerator.