Elevate your appetizers with this GARLIC BUTTER DISH!

Elevate your appetizers with this GARLIC BUTTER DISH!

✨Recipe “Escargots à la Bourguignonne” from Balthazar New York Restaurant:
Bouillon:
1 small carrot
1 celery stalk
½ yellow onion
¼ fennel bulb
½ cup white wine
3 cloves of garlic
1 lemons
2 sprigs fresh oregano
¼ bunch parsley
1 bay leaves
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp coarse salt

Escargot:
1 lb softened butter
8 cloves of garlic
½ cup parsley
¼ cup chives
¼ cup basil
2 tbsp thyme
2 tbsp fresh lemon
1 tsp kosher salt
½ tsp ground black pepper
1 quart bouillon
1 lb canned escargot


Directions:
1. Roughly chop the carrots and celery. Largely dice the onion and fennel. Halve your lemon, and garlic.
2. In a large saucepan, combine all the ingredients with 2 quarts of water and bring to a boil. Once boiling, turn down to a simmer for 30 minutes.
3. For the Escargot, chop the garlic (finely), parsley, chives, basil, and thyme. Combine in the softened butter with the lemon juice, salt, and pepper, then place in the fridge until needed.
4. In 1 quart of boiling bouillon, add your snails, and reduce the heat to a simmer for 8 minutes.
5. Place your snails into oven safe escargot dishes with a dollop of butter overtop each, the broil low for 5 to 8 minutes.
6. Serve immediately with bread, and enjoy! 😊