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Escargot à la Bourguignonne with Garlic-Herb Butter inspired by Aujourd'hui
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Inspired by Aujourd'hui

Escargot à la Bourguignonne with Garlic-Herb Butter

Appetizer
This classic French appetizer features tender snails bathed in a rich garlic-herb butter. The preparation highlights the earthiness of the escargot while infusing them with aromatic herbs and plenty of garlic. Baked until bubbling, the dish is designed to be enjoyed with crusty bread for soaking up the flavorful butter sauce.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 60 mins
Total Time 95 mins
Servings 4

Ingredients

  • 24 whole Canned escargot (Drained and rinsed)
  • 8 tbsp Unsalted butter (Softened (1 stick))
  • 6 cloves Garlic (Minced)
  • 1 small Shallot (Finely minced)
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tsp Fresh thyme leaves
  • 1 tsp Fresh tarragon (Finely chopped)
  • 2 tbsp Dry white wine
  • 1/2 tsp Lemon zest
  • 1 tsp Lemon juice (Fresh)
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/8 tsp Crushed red pepper flakes (Optional)
  • 1 tsp Cognac (Optional)
  • 1 whole Baguette (Sliced and toasted)

Tools You'll Need

  • Escargot dishes or shallow baking dish
  • Escargot forks or small cocktail forks
  • Mixing bowl
  • Baking sheet
  • Garlic press (optional)
  • Zester or microplane

Chef's Tip

Allow the garlic-herb butter to rest for at least an hour before baking to develop deeper flavor. You can prepare it a day ahead and refrigerate, bringing it back to room temperature before using.

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, combine softened butter, minced garlic, shallot, parsley, thyme, and tarragon.
  3. Add white wine, lemon zest, lemon juice, salt, pepper, and optional red pepper flakes and Cognac if using.
  4. Mix thoroughly until all ingredients are well incorporated. Let butter compound rest at room temperature for at least 30 minutes to allow flavors to meld.
  5. Meanwhile, drain and rinse escargot thoroughly. Pat dry with paper towels.
  6. If using escargot dishes (specialized dishes with indentations), place one escargot in each indentation.
  7. Alternatively, arrange escargot in a shallow baking dish with sides, spacing them evenly.
  8. Spoon about 1 teaspoon of the garlic-herb butter mixture over each escargot, completely covering them.
  9. Place the dish(es) on a baking sheet to catch any overflow during baking.
  10. Bake in the preheated oven for 10-12 minutes until the butter is bubbling and slightly browned on top.
  11. Meanwhile, slice the baguette and toast or warm it to serve alongside.
  12. Remove escargot from oven and let rest for 1-2 minutes before serving.
  13. Serve immediately with sliced, toasted baguette for dipping into the garlic butter.

Plating

If using traditional escargot dishes, serve them directly on a charger plate lined with a doily or small cloth napkin to prevent sliding. For a more modern presentation, arrange the escargot in a shallow ceramic dish with the bubbling butter visible. Always include small forks or picks for handling the escargot, and place slices of toasted baguette around the edge of the plate or in a separate basket.

Storage & Reheating

Prepared garlic-herb butter can be refrigerated for up to 1 week or frozen for up to 1 month. The completed dish is best enjoyed immediately and does not reheat well. If necessary, leftovers can be refrigerated for 1 day and gently reheated in a 300°F oven until just warmed through.

About This Recipe

Escargot à la Bourguignonne is a quintessential French appetizer that showcases the country's love for rich, flavorful butter and herbs. Dating back to the region of Burgundy, this preparation transforms the humble snail into a luxurious delicacy. The garlic-herb butter creates an aromatic sauce that becomes as much a part of the experience as the escargot themselves, perfect for enjoying with crusty bread.

How did it turn out?

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