Beurre d'Escargot (Garlic-and-Herb "Escargot" Butter)
Other · Total time : 5 min · Prep : 5 min · 16 servings
Allergens : Milk
Ingredients
For 16 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.