Beurre d'Escargot (Garlic-and-Herb "Escargot" Butter)

Name: Beurre d'Escargot (Garlic-and-Herb "Escargot" Butter)
Prep time: 5 min
Total time: 5 min
Yield: 16 servings
Cuisine: French
Ingredients: 10 medium cloves garlic (1 3/4 ounces; 50 g); 1/4 medium shallot (10 g), coarsely chopped; 50 g (1 3/4 ounces) flat-leaf parsley leaves, from 1 small bunch; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Freshly ground black pepper; 226 g unsalted butter (8 ounces; 16 tablespoons), cut into 1-inch cubes, at room temperature

Total time: 5 min
servings: 16 servings
Dish type: Other

Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

5 min

Total time

5 min

Ingredients

servings

10 medium cloves garlic (1 3/4 ounces; 50 g)
1 /4 medium shallot (10 g), coarsely chopped
50 g (1 3/4 ounces) flat-leaf parsley leaves, from 1 small bunch
1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Freshly ground black pepper
226 g unsalted butter (8 ounces; 16 tablespoons), cut into 1-inch cubes, at room temperature

Method

1
In a food processor, pulse garlic, shallot, parsley leaves, salt, and a crack of black pepper until finely ground, about 10 to 15 pulses. (Do not overprocess; it should be finely ground but not a paste.)
2
Add butter and blend until well-combined, 1 to 2 minutes. Transfer to jar or airtight container and refrigerate.

Nutrition

calories: 107 kcal
fatContent: 12 g
fiberContent: 1 g
sugarContent: 0 g
sodiumContent: 45 mg
proteinContent: 0 g
cholesterolContent: 30 mg
carbohydrateContent: 1 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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