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Escargot Sauce

Whats.Cooking's picture
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.
  Clam and tomato juice 250 Milliliter (1 Cup)
  Seafood stock 250 Milliliter (1 Cup)
  Beurre manie 45 Milliliter (Kneaded Butter, 3 Tablespoon)
  Butter 2 Teaspoon (10 Milliliter)
  Garlic 1⁄2 Clove (2.5 gm), finely sliced
  Onion 15 Milliliter, chopped (1 Tablespoon)
  Chopped parsley 2 Teaspoon (10 Milliliter)
  Salt To Taste
  Pepper To Taste

–  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 461 Calories from Fat 412

% Daily Value*

Total Fat 47 g72%

Saturated Fat 28.4 g141.9%

Trans Fat 0 g

Cholesterol 122.6 mg40.9%

Sodium 2155.8 mg89.8%

Total Carbohydrates 3 g1%

Dietary Fiber 0.67 g2.7%

Sugars 0.8 g

Protein 10 g19.4%

Vitamin A 48.6% Vitamin C 25.7%

Calcium 8.2% Iron 4.4%

*Based on a 2000 Calorie diet

Escargot Sauce Recipe