Ingredients for Red Lion Inn Escargot Butter
- Butter
- 2 cloves garlic, minced
- Onions
- Parsley
- Shallots
- Lemon Juice
- Garlic Powder
- 1/8 teaspoon black pepper
- Cayenne Pepper
- White Wine
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How to Make Red Lion Inn Escargot Butter
- In a small bowl, combine 4 tablespoons (1/2 stick) unsalted butter, softened, 2 cloves garlic, minced, 1 tablespoon chopped fresh parsley, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Using a stick blender or food processor, blend the mixture until completely smooth and well combined. Scrape down the sides as needed.
- Transfer the escargot butter to an airtight container. Refrigerate for up to 3 days or freeze for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
16g
Fat
583g
Carbs
5g