Escargots Dijonnaise

Escargots Dijonnaise
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 0:13 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    half-salted butter

  • 1 Tbsp.
    (15 mL)

    chopped shallot

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1

    snails, drained

  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cup
    (125 mL)

    demi-glace sauce

  • 2 Tbsp.
    (30 mL)

    cooking cream 15% m.f.

  • 2 Tbsp.
    (30 mL)

    Dijon mustard


In a skillet over medium heat, melt butter and brown shallot, garlic and snails for 1 minute.

Add white wine and reduce by half.

Add demi-glace sauce and cream and bring to a simmering boil.

Remove from heat and stir in Dijon mustard.

Spoon into ramekins and serve.

Source: Chef Robert Villeneuve

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007