Snail Butter
About ⅔ cup The traditional name for this mixture does not do it justice for most readers. Make no mistake: This is the butter you’re looking for. As the name suggests, many use it for dressing escargot, but it is also good on warm bread, as a spread for cold sandwiches, or atop grilled lamb chops or fish steaks.
Ingredients
- 1 stick (4 ounces) butter, softened
- ¼ cup minced shallots or green onions (white part only)
- (2 tablespoons minced celery)
- 2 tablespoons minced parsley
- (2 tablespoons lemon juice)
- 2 to 3 garlic cloves, to taste, mashed to a paste with 1 teaspoon salt
- Black pepper to taste
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 stick (4 ounces) butter, softened
- ¼ cup minced shallots or green onions (white part only)
- (2 tablespoons minced celery)
- 2 tablespoons minced parsley
- (2 tablespoons lemon juice)
- 2 to 3 garlic cloves, to taste, mashed to a paste with 1 teaspoon salt
- Black pepper to taste
Let's Cook
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Step 1.
Beat together in a medium bowl: 1 stick (4 ounces) butter, softened; ¼ cup minced shallots or green onions (white part only); (2 tablespoons minced celery); 2 tablespoons minced parsley; (2 tablespoons lemon juice); 2 to 3 garlic cloves, to taste, mashed to a paste with 1 teaspoon salt; Black pepper to taste
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Step 2.
Use immediately or roll, chill, and store as directed.