Beurre escargot marinade

Beurre escargot marinade

Postby rehaylock » Mon Feb 27, 2017 11:20 am

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.
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Re: Beurre escargot marinade

Postby wheels » Mon Feb 27, 2017 8:02 pm

Welcome.

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

HTH

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Re: Beurre escargot marinade

Postby fusion555 » Tue Feb 28, 2017 1:06 am

Pernod is sometimes used, could be that.
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Re: Beurre escargot marinade

Postby rehaylock » Tue Feb 28, 2017 8:27 am

Thanks for your inputs!

Richard
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Re: Beurre escargot marinade

Postby rehaylock » Wed Mar 01, 2017 10:30 am

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!
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Re: Beurre escargot marinade

Postby wheels » Fri Mar 03, 2017 7:39 pm

It looks good. Personally, I'd lose the Rosemary and go either for dill, or tarragon, not both. But that's just me.

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