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Escargot 🐌 💚 As a former restaurant chef, this is one of the must requested recipes and to this day my favorite thing to get at restaurants and now I’m sharing my home version with you ❤️. Obviously fresh escargot is better (tough to get though) but don’t be put off by the can! I use Roland Escargot. They are delicious and easy to get.
If you loved this recipe, check out my Salmon Tartare & Caviar!
Why You’ll Love Escargot Recipe
These are the most luxurious appetizer ever! Apart from being gorgeous, they are earthy, herby, garlicky and insanely delicious! They truly give that main character energy lol. You will be a fan! I love to add a lot of butter, so I can enjoy them with lots of bread.
How To Prepare Escargot Recipe
🧄 First, cut the top off the garlic, add some olive oil and salt. Then, cover in foil and bake at 400F for 60 minutes.
🌿 Secondly, add the butter, shallots, parsley, garlic, nutmeg, caper juice, vinegar into a food processor. Then, process until smooth. Wait to salt until the end because the butter is salted.
🧈 Add the butter onto the escargot dish, top with escargot and more butter.
🐌 Lastly, bake at 425F for 10-12 minutes. Then, broil for 1-2 minutes.
Substitutions and Variations
- Herbs are very easy to swap for your favorite ones or whichever you have on hand.
- You don’t have to roast the garlic but I highly recommend you do.
- You can use any kind of vinegar you like instead of champagne vinegar.
Chef Nadia’s Tip
Get an escargot dish, it truly does work better.
Similar Recipes
Common Questions
I use Roland XL Escargot.
Yes absolutely! You can use any vinegar of choice.
Escargot Recipe
Ingredients
- 8 oz Unsalted butter, room temperature
- 1 bunch Parsley, flat leaf
- 1 Garlic head
- 1 Shallot, chopped
- Dash of nutmeg
- 2 tsp Caper brine
- Salt and pepper, to taste
- 1 tsp Champagne vinegar
- 12 XL escargot, thoroughly rinsed
- French bread
Instructions
- First, cut the top off the garlic, add some olive oil and salt. Then, cover in foil and bake at 400F for 60 minutes.
- Secondly, add the butter, shallots, parsley, garlic, nutmeg, caper juice, vinegar into a food processor. Then, process until smooth. Wait to salt until the end because the butter is salted.
- Add the butter onto the escargot dish, top with escargot and more butter.
- Lastly, bake at 425F for 10-12 minutes. Then, broil for 1-2 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
