Escargot: An Award Winning Recipe! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Rinse the escargot well under cold water.
2. Put them in a pot, cover with Chardonnay, season with salt and pepper, and add the garlic cloves, thyme and tarragon.
3. Bring to a boil, then lower the heat and simmer gently for 45 minutes until tender.
4. Drain the escargot, keeping the wine and herbs aside for the sauce.
5. In a pan over medium heat, melt 1 tablespoon of butter. Cook the shallot until translucent.
6. Add the mushrooms and cook until they release their moisture and turn slightly brown. Stir in the chopped garlic.
7. Sprinkle with the flour and cook for 1 more minute. Deglaze with the red wine and reduce by half.
8. Add the fresh thyme, tarragon, parsley and tomato puree, then the beef stock. Simmer for 15 minutes until slightly thickened.
9. Add the reserved escargot, green peppercorns, cognac and cream. Bring to a boil, then turn off the heat. Season to taste and stir in more butter.
10. If the sauce is too thin, stir in a little cornstarch dissolved in water.
11. Off the heat, whisk in more butter until the sauce is glossy and smooth.
12. Spread the baguette slices with garlic butter and toast under the broiler until golden brown.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

GarlicTomatoCreamMushroomHeavy creamBreadShallotBaguette