France

Beurre à la Bourguignonne (Garlic Scallion Butter)

A France recipe for Beurre à la Bourguignonne (Garlic Scallion Butter), presented with clear ingredients and concise step-by-step instructions.

8 servings · Easy

Beurre à la Bourguignonne (Garlic Scallion Butter)

Beurre à la Bourguignonne is the compound butter that goes with the snails of Burgundy, rolled into a log and warmed against the body until the garlic and parsley give up their aroma. The butter should be soft enough to roll but never melted, because melted butter will not hold its herbs in suspension. Traditionally it reaches the table in the snail dish itself, so the last stretch of heat comes from the dish.

Ingredients

  • butter0.5 cup
  • chopped shallots2 tbsp
  • garlic, mashed or grated with a microplane2 cloves
  • parsley, chopped2 tbsp
  • SaltTo taste
  • PepperTo taste

Directions

  1. 1

    Cream the butter until it is very soft.

  2. 2

    Beat the shallots, garlic and parsley into the butter.

  3. 3

    Season to taste with salt and pepper.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.