[Escargot Butter] from Burgundy, France has a new fluffy texture.🤗

It's a simple and easy additive-free garlic butter made with parsley and garlic 💓

Of course you can bake escargot, garlic toast, sautéed seafood, sautéed chicken, steak, pasta, there are many uses 💓

It is convenient to save when shopping 🛒

[Materials]

・ 50 g parsley

(Leaves only)

・ Onion 20g

2 cloves of garlic

・ 200 ml fresh cream

・ Shio koji tablespoon 1

・ Sweet koji tablespoon 3

[How to make]

① Chop the onion and garlic in a food processor

② Add only the parsley leaves and chop further

③ Add all remaining ingredients and stir together

④ Complete in a few seconds when it hardens

[Storage period]

1 week in the refrigerator

2 months in the freezer

As a guide, please eat early

This is a ☪ * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Thank you for watching until the end

@ chefriko _ recipe is a simple recipe that can easily incorporate koji and fermented foods into everyday meals

# salt _ koji

# sweet _ koji

# no additive

Handmade butter

# escargot # butter