I made some escargot last night. I made four different versions. I wasn’t happy with any of them! Two of them were regular fat versions, and two were low fat versions. The first two used garlic butter. One was from an Emeril Laggase cookbook, and the other I found on the internet listed as a traditional. They were similar, but slightly different. The first low fat version used Molly McButter and chicken broth in place of the butter. The next version used buttery spray, and was run through a blender. I had intended to put it into a sprayer, but the parsley, garlic and shallot was still too chunky. So sprinkled the buttery spray version over the snails. I didn’t have snail plates, so I used small cups that I normally use for Au Jus, or for prep work.
The two regular recipes weren’t all that good. They weren’t bad, but I have had much better! The Molly McButter had too much butter taste, and was kind of salty. The buttery spray version was just plain bad!!! Yuck! I spit it out.
Well, back to the drawing board. I need to search for more escagot recipes I think I will find a regular recipe that I like first, then try to make a low fat version. But then I might play too. I have an idea of using a marinara sauce. I made some mussels with a maranara sauce a while back. They were good, but messy. I try to use the marainara from that, but with the snails. I think that might be good.
