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Beurre escargot marinade

PostPosted: Mon Feb 27, 2017 11:20 am
by rehaylock
I've got the basic recipe allright; our local butcher marinades veal in a souped up version of beurre escargot and wont tell me what the added ingredient is. We run a restaurant and would like to be able to use this marinade de luxe. Anybody have any ideas, please? Thanks, Richard.

Re: Beurre escargot marinade

PostPosted: Mon Feb 27, 2017 8:02 pm
by wheels
Welcome.

I've always thought that it's just butter, shallot, garlic, parsley and S & P.

HTH

Phil

Re: Beurre escargot marinade

PostPosted: Tue Feb 28, 2017 1:06 am
by fusion555
Pernod is sometimes used, could be that.

Re: Beurre escargot marinade

PostPosted: Tue Feb 28, 2017 8:27 am
by rehaylock
Thanks for your inputs!

Richard

Re: Beurre escargot marinade

PostPosted: Wed Mar 01, 2017 10:30 am
by rehaylock
I've now obtained the ingredients from the butcher - I suspect that there should be something liquid in the list. Here is what they put in their marinade: onion, shallot, chives, dill, parsley, tarragon, rosemary, pepper, salt.
I'm guessing they'd use a vinegar of some kind and an olive oil. I'll return there and find out what they useand the quantities. It is good in the mouth!

Re: Beurre escargot marinade

PostPosted: Fri Mar 03, 2017 7:39 pm
by wheels
It looks good. Personally, I'd lose the Rosemary and go either for dill, or tarragon, not both. But that's just me.

Phil