Beurre d'Escargot (Garlic-and-Herb "Escargot" Butter)
5 min·French
Ingredients
- 10 medium cloves garlic (1 3/4 ounces; 50 g)
- 1/4 medium shallot (10 g
- 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
Instructions
2 steps
- 1
Directions - 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
Directions - Add butter and blend until well-combined, 1 to 2 minutes. Transfer to jar or airtight container and refrigerate.
Progress
0 / 2 steps
