Vanilla Escargot Blanquette

Name: Vanilla Escargot Blanquette
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 4 dozen canned escargots; 2 vanilla beans; 2 shallots; 1/2 lemon; 1 cup dry white wine (about 250 ml); 3 tablespoons butter (about 40 grams); 1 2/3 cups heavy cream (about 400 ml); Salt, pepper, and chives

Mi Jo @mijo54

Meurthe-et-moselle (54)

Vanilla Escargot Blanquette

Mi Jo @mijo54

Meurthe-et-moselle (54)

Saved

Ingredients

15 minutes

Serves 2 servings

4 dozencanned escargots
2vanilla beans
2shallots
1/2lemon
1 cupdry white wine (about 250 ml)
3 tablespoonsbutter (about 40 grams)
1 2/3 cupsheavy cream (about 400 ml)
Salt, pepper, and chives

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Steps

15 minutes

1

Rinse and drain the escargots, then pour 3/4 cup white wine (about 200 ml) over them and let them marinate for 5 minutes.
2

Sauté the drained escargots in a large skillet with the butter for 2 to 3 minutes.
3

Set the escargots aside. Add the peeled and chopped shallots to the same pan and cook for 3 minutes.
4

Pour in 3 tablespoons white wine (about 50 ml). When it has completely evaporated, add the heavy cream and the scraped vanilla beans. Reduce for 5 minutes, stirring. Season with salt and pepper, then add the lemon juice.
5

Quickly reheat the escargots in the sauce and serve sprinkled with chives.