Snail butter, or beurre d'escargot, isn't just for snails—it's a versatile kitchen staple that elevates steaks, sautéed potatoes, green beans, and more.
Prepping it ahead saves time and cleanup. With a freezer, this essential ingredient is always at the ready.
Batch-preparing avoids the mess of greasy butter cutting, sticky garlic crushing, or blending tiny herb amounts. Invest a few minutes now for months of convenience.
- 2 large 500g slabs of butter (1kg total for a generous batch!), semi-salted or unsalted to your preference
- 1 head of garlic (or less if serving kids)
- 2 generous bunches of fresh parsley (grab extras at the market if available)
A freezer, large mixing bowl, flexible silicone ice cube trays (ideal), wooden spoon, plastic wrap, and a blender. No blender? Use scissors and a garlic press.
Soften the butter at room temperature for a few hours—it needs to be pliable for mixing. Peel the garlic and wash/dry the parsley thoroughly to avoid excess moisture before freezing.
Snip parsley leaves finely with scissors (freeze stems in bundles for soups). Finely chop or blend garlic and parsley together, then add to the bowl with softened butter. Mix thoroughly with a wooden spoon until smooth and uniform.
Spoon the mixture into ice cube trays, cover with plastic wrap, and freeze. Cube size determines portions—scale as needed for your recipes.
They'll unmold easily once set, ready to melt into dishes. Test a batch the same day on steak with beans and greens to fine-tune garlic or seasoning.
Customize endlessly: try herb variations or add-ins. Share your twists in the comments!
