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Escargot Left Bank
This recipe, celebrated for its complexity and depth of flavor, diverges from the traditional garlic butter approach, incorporating a rich cognac and tarragon sauce that enhances the tender snails with a luxuriously aromatic and savory profile. Escargot, Left Bank once a signature at my restaurant and acclaimed by Gourmet Magazine, serves up to 8 people and is perfect for those looking to explore the refined side of French cuisine.
👥 8 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
📝 Preparation Steps
1
Cook the Escargot:
2
Rinse escargot thoroughly under cold water to clean.
3
Place them in a pot. and add Chardonnay to cover the escargot. Season with salt and pepper. Add garlic cloves, thyme, and tarragon.
Salt and Pepper, to taste- 7 Cloves of Garlic6Garlic, chopped2 tablespoonsGarlic Butter- 5 sprigs of fresh Thyme4Thyme ,freshly chopped1 tablespoon- 2 sprigs of fresh Tarragon, more for garnish1Tarragon, freshly chopped tarragon1 tablespoon
4
Bring to a boil, then reduce heat and simmer gently for ⏱️ 45 minutes to tenderize the escargot.
5
Drain the wine and herbs branch and reserve to finish them in the sauce.
6
Make the Sauce:
7
In a reduction pan, melt 1 tablespoon of butter over medium heat. Sauté shallot until translucent.
Butter, plus 2 more tablespoons for finishing1 tablespoonGarlic Butterlarge Shallot, finely chopped1
8
Add mushrooms and cook until they release their moisture and brown slightly. Add garlic and mix well.
Mushrooms, sliced8 ounces- 7 Cloves of Garlic6Garlic, chopped2 tablespoonsGarlic Butter
9
Sprinkle with flour (if using instead of roux) and cook for another minute. Deglaze the pan with wine, allowing it to reduce by half.
10
Add fresh thyme and tarragon, parsley, and stir in tomato puree. Add beef stock and let the sauce simmer ⏱️ 15 minutes until it thickens slightly.
- 5 sprigs of fresh Thyme4Thyme ,freshly chopped1 tablespoon- 2 sprigs of fresh Tarragon, more for garnish1Tarragon, freshly chopped tarragon1 tablespoonParsley, fresh chopped2 tablespoons
11
Add the reserved escargots, parsley, green peppercorns, cognac and cream. Bring to boil, turn the heat off, adjust seasoning and add more butter to taste.
Parsley, fresh chopped2 tablespoonsGreen Peppercorns1 tablespoonCognac2 tablespoonsButter, plus 2 more tablespoons for finishing1 tablespoonGarlic Butter
12
Adjust the sauce consistency with a small amount of cornstarch dissolved in water if necessary.
13
Finish the sauce with additional butter off the heat until the sauce is glossy and smooth.
Butter, plus 2 more tablespoons for finishing1 tablespoonGarlic Butter
14
Prepare the Baguette:
15
Spread baguette slices with garlic butter and toast under the broiler until golden brown.
Baguette slicesButter, plus 2 more tablespoons for finishing1 tablespoonGarlic, chopped2 tablespoonsGarlic Butter
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