Classic French Escargot Recipe In Garlic Sauce
Escargot made simple! A foolproof guide to how to prepare escargot with garlic-herb butter. In less than 30 minutes guests will think you are a genius!
Equipment
- Sharpe knife
- Small mixing bowl
- Sieve or strainer
- Escargot dish or snail plate or
- Ceramic or stone baker
- Sauce pan
- If Serving with shells intact:
- Snail tongs (optional but helpful)
- Long-tined fork
Ingredients
- 2 tablespoon butter
- 1 sliced shallot
- 24 snails
- 8 cloves garlic
- 1 cup parsley
- 12 large basil leaves
- ½ cup unsalted butter chopped into pieces
- salt and pepper to taste
Instructions
- Preheat oven 400°F/200°C/Gas 6
- Melt 2 tablespoons butter in saucepan, sweat shallot and snails for a few minutes, season with salt and pepper, set aside in a bowl. (Wondering how to "sweat" food? See notes below.)
- In a processor or blender add 8 cloves of garlic, 1 cup parsley, basil leaves, ½ cup unsalted butter chopped into pieces, a little salt and pepper, and blend.
- Place snails in oven-proof serving dishes, and generously cover with garlic butter blend,
- Optionally, sprinkle with breadcrumbs, croutons, or puff pastry.
- Bake for 10-12 minutes.
Notes
Chef Tips
- Serving hot with lots of buttery sauce is key to this exquisite appetizer.
- If using ramekins, add a splash of white wine before baking for extra depth.
- Serve immediately — escargot waits for no one.
Secrets From My Kitchen
- I always make extra garlic butter and freeze it in small portions. It’s excellent on steak, fish, potatoes, or whatever you like to try it on.
- If you’re nervous about serving snails, call them “French appetizers.” People often say yes before they know what they're getting into.
- A sprinkle of fleur de sel just before serving brings out the flavors.
How To "Sweat" Foods
Sometimes a recipe asks the cook to sweat some of the ingredients in a pan. This technique is commonly used for vegetables, is not difficult, and adds far more depth of taste to a recipe than just adding them as is.- The technique is to melt the fat in the pan at medium-low heat, then add chopped onions, garlic, shallots, or other vegetables as the recipe requires. (Although this recipe calls for the snails to be added to the pan to release some of their flavor into the fat as well.)
- If the heat is high enough, a slight sizzle should be heard when the vegetables are added to the hot oil.
- Don't overfill the pan, or the vegetables will steam rather than sweat.
- The vegetables should not brown or be caramelized, just turn translucent, and stirring them in the pan often will prevent them from overcooking.
- The process is to gently heat the vegetables for a short time, usually about 5-6 minutes, which releases their flavor into the fat.
- This will make them softer, slightly sweeter, release sulfur, and make them less acidic. The smell is intoxicating!
Nutrition
Calories: 327kcalCarbohydrates: 5gProtein: 11gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 106mgSodium: 280mgPotassium: 369mgFiber: 1gSugar: 1gVitamin A: 2272IUVitamin C: 23mgCalcium: 50mgIron: 3mg
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