Beurre d'Escargot (Garlic-and-Herb "Escargot" Butter) Ingredients 1 cup butter 1/4 medium shallot (10 g), coarsely chopped 50 g (1 3/4 ounces) flat-leaf parsley leaves, from 1 small bunch 226 g unsalted butter (8 ounces; 16 tablespoons), cut into 1-inch cubes, at room temperature 10 medium cloves garlic (1 3/4 ounces; 50 g) 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume Freshly ground black pepper #BeurreDEscargot #GarlicButter #HerbButter #EscargotLovers #F
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