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.
Recipe Video
Recipe Ingredients
For the Escargot:
- 1 can 96 Count of Escargot
- 1 Bottle of Chardonnay (use moderately priced)
- Salt and Pepper, to taste
- 6 - 7 Cloves of Garlic
- 4 - 5 sprigs of fresh Thyme
- 1 - 2 sprigs of fresh Tarragon, more for garnish
For the Sauce:
- 1 tablespoon Butter, plus 2 more tablespoons for finishing
- 1 large Shallot, finely chopped
- 8 ounces Mushrooms, sliced
- 2 tablespoons Garlic, chopped
- ¼ cup Flour
- 2 cups Red Wine, Chef uses Cabernet Sauvignon
- 1 tablespoon Thyme ,freshly chopped
- 1 tablespoon Tarragon, freshly chopped tarragon
- 1 ¼ cup Beef Stock
- ¼ cup Tomato Puree
- 2 tablespoons Parsley, fresh chopped
- 1 tablespoon Green Peppercorns
- ¼ cup Heavy Cream
- 2 tablespoons Cognac
For the Baguette Slices:
- Baguette slices
- Garlic Butter
Recipe Instructions
Cook the Escargot:
- Rinse escargot thoroughly under cold water to clean.
- Place them in a pot. and add Chardonnay to cover the escargot. Season with salt and pepper. Add garlic cloves, thyme, and tarragon.
- Bring to a boil, then reduce heat and simmer gently for 45 minutes to tenderize the escargot.
- Drain the wine and herbs branch and reserve to finish them in the sauce.
Make the Sauce:
- In a reduction pan, melt 1 tablespoon of butter over medium heat. Sauté shallot until translucent.
- Add mushrooms and cook until they release their moisture and brown slightly. Add garlic and mix well.
- Sprinkle with flour (if using instead of roux) and cook for another minute. Deglaze the pan with wine, allowing it to reduce by half.
- 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.
- 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.
- Adjust the sauce consistency with a small amount of cornstarch dissolved in water if necessary.
- Finish the sauce with additional butter off the heat until the sauce is glossy and smooth.
Prepare the Baguette:
- Spread baguette slices with garlic butter and toast under the broiler until golden brown.
