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
1 cup (250 ml) clam and tomato juice
1 cup (250 ml) seafood stock
3 tbsp (45 ml) kneaded butter (beurre manie)
2 tsp (10 ml) butter
12 canned escar-gots, sliced in half
1/2 garlic clove, finely sliced
1 tbsp (15 ml) onion, chopped
Salt and pepper
2 tsp (10 ml) chopped parsley
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.
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