Beurre escargot marinade

[rehaylock]

I've got the basic recipe allright; our local butcher marinades veal in a souped up version of beurre escargot and wont tell me what the added ingredient is. We run a restaurant and would like to be able to use this marinade de luxe. Anybody have any ideas, please? Thanks, Richard.

[wheels]

Welcome.

I've always thought that it's just butter, shallot, garlic, parsley and S & P.

HTH

Phil

[fusion555]

Pernod is sometimes used, could be that.

[rehaylock]

Thanks for your inputs!

Richard

[rehaylock]

I've now obtained the ingredients from the butcher - I suspect that there should be something liquid in the list. Here is what they put in their marinade: onion, shallot, chives, dill, parsley, tarragon, rosemary, pepper, salt.
I'm guessing they'd use a vinegar of some kind and an olive oil. I'll return there and find out what they useand the quantities. It is good in the mouth!

[wheels]

It looks good. Personally, I'd lose the Rosemary and go either for dill, or tarragon, not both. But that's just me.

Phil