Escargot Sauce Recipe
This Escargot Sauce is one of the best sauces that I relish with snails. Try this spiced and creamed seafood sauce. Your suggestions for this Escargot Sauce are welcome.
Ingredients
| Tomato juice | 1 Cup (16 tbs) | |
| Seafood stock | 1 Cup (16 tbs) | |
| Beurre manie | 3 Tablespoon, kneaded | |
| Butter | 2 Teaspoon | |
| 12 canned escar-gots, sliced in half | ||
| Garlic | 1/2 Clove (5gm), finley sliced | |
| Onion | 1 Tablespoon, chopped | |
| Parsley | 2 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– In a saucepan, heat clam and tomato juice and seafood stock. Stir in kneaded butter with wire whisk or beater and simmer for 10 minutes.
– Meanwhile, melt butter in a skillet and brown escargots, garlic and onion. Add to stock and season with salt and pepper. Sprinkle with parsley and simmer for 5 minutes.
– Meanwhile, melt butter in a skillet and brown escargots, garlic and onion. Add to stock and season with salt and pepper. Sprinkle with parsley and simmer for 5 minutes.
Chef
