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SAUCE FOR SNAIL DRESSING: SNAILS IN BUTTER SAUCE

SAUCE FOR SNAIL DRESSING: SNAILS IN BUTTER SAUCE
  • softened butter - 150 gr;
  • garlic - 5 small cloves;
  • a bunch of parsley;
  • salt;
  • ground black pepper.

A delicious butter-based cream sauce used in all escargot recipes. This dish is originally from France. The gourmet appetizer is served hot right in the clam shells and is a baked snail fillet with dressing.

Making a gourmet sauce is easy. For this we need the following ingredients:SAUCE FOR SNAIL DRESSING: SNAILS IN BUTTER SAUCE

  • softened butter — 150 gr;
  • garlic — 5 small cloves;
  • a bunch of parsley;
  • salt;
  • ground black pepper.

For piquancy, you can add a little Parmesan or Dor blue cheese to the dressing.

The amount of food is indicated per 1 kg of live snails.

 

Cooking instructions

Put butter, chopped garlic and parsley in a blender and beat thoroughly. In principle, you can do without a kitchen device, but this will make the sauce more uniform.

Our dressing is ready! Now feel free to use it for the classic Escargot de Bourgogne recipe. Snails in a creamy sauce are very tender and aromatic. You can find a complete recipe for this appetizer on our website.

There are also several variations of this famous dish, where the basis of the dressing is the same, but the additional ingredients are different:

  • Dijon-style snails (instead of garlic and parsley, the appetizer is spiced up by Dijon mustard);
  • Saffron snails (the most expensive spice in the world is added to the sauce — saffron; there is no garlic, but there is ginger, red pepper and curry);
  • Snails in limousine style (the recipe for a classic dressing is complemented by walnut kernels, basil and celery root).

In turn, you can come up with an author’s unique creamy sauce that will emphasize the taste of tender snail fillet.

We wish you good luck and new successful culinary experiments!

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