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The Hirshon Escargot Butter


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 anchovy fillet
  • 1 large bunch flat leaf parsley
  • 1 tablespoon minced chervil
  • 1 teaspoon minced tarragon
  • 1 tablespoon coarse sea salt
  • 1 shelled hazelnut
  • 4 cloves garlic
  • 1 medium shallot
  • 1 pound unsalted butter, slightly salted
  • 1 teaspoon freshly ground pepper
  • pinch freshly ground nutmeg

Instructions

  1. Rinse the anchovy fillet under cold water and pat dry. Remove the parsley leaves from the stem and place in the bowl of a food processor with the coarse salt. Process briefly with an on-off motion.
  2. Add the anchovy, chervil, tarragon and hazelnut and process until well-mixed. Peel the garlic cloves and shallot, add to the processor and mix again. Add butter and process to combine.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 842.35 kcal
  • Sugar: 1.47 g
  • Sodium: 356.77 mg
  • Fat: 92.52 g
  • Saturated Fat: 58.34 g
  • Trans Fat: 3.72 g
  • Carbohydrates: 5.47 g
  • Fiber: 1.43 g
  • Protein: 2.58 g
  • Cholesterol: 244.66 mg
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