Escargot Sauteed In A Pernod Garlic Cream Sauce Recipe
Recipe information
Make Escargot Sauteed In A Pernod Garlic Cream Sauce in just 30m. Indulge in our exquisite Escargot sautéed to perfection and nestled in a luxurious Pernod garlic cream sauce. This delightful dish offers tender snails bathed in a rich, aromatic blend of garlic and anise, creating a tantalizing experience that will transport your taste buds to the heart of France. Perfectly paired with crusty bread for a decadent dip, it's a must-try for adventurous palates.
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Ingredients
Ingredients
Directions
2. Sauté the Aromatics
In a large skillet, melt the butter over medium heat. Add the minced garlic and shallots, and sauté until fragrant and translucent, about 3-4 minutes.
3. Add the Escargot
Add the escargot to the skillet and sauté for another 2-3 minutes until they are heated through.
4. Deglaze with Pernod
Pour in the Pernod, scraping the bottom of the skillet to deglaze. Simmer for 2 minutes to allow the alcohol to evaporate.
5. Make the Cream Sauce
Stir in the heavy cream, salt, and black pepper. Reduce heat and let the sauce simmer for about 5-7 minutes until it thickens slightly.
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