SNAIL BUTTER
About ⅔ cup
The traditional name for this mixture does not do it justice for most readers. Make no mistake: This is the butter you’re looking for. As the name suggests, many use it for dressing escargot, but it is also good on warm bread, as a spread for cold sandwiches, or atop grilled lamb chops or fish steaks.
Beat together in a medium bowl:
- 1 stick (4 ounces) butter, softened
- ¼ cup minced shallots or green onions (white part only)
- (2 tablespoons minced celery)
- 2 tablespoons minced parsley
- (2 tablespoons lemon juice)
- 2 to 3 garlic cloves, to taste, mashed to a paste with 1 teaspoon salt
- Black pepper to taste
Use immediately or roll, chill, and store as directed.