Sous Vide Escargot with Light Cream Sauce
Delicate escargot cooked to perfection with a rich light cream sauce, perfect for a romantic dinner.
Ingredients
- ●12 count 12 large escargot
- ●240ml 1 cup light creamHeavy cream can be substituted for a richer sauce.
- ●2 cloves 2 cloves garlic
- ●15g 1 tablespoon unsalted butter
- ●30g 1/4 cup grated Gruyère cheese
- ●to taste Kosher salt
- ●chopped Fresh parsley
- ● Sous vide machine
Instructions
- 1
Preheat the sous vide machine to 180°F (82°C).
- 2
Rinse the escargot under cold water and pat dry with paper towels.
- 3
Season the escargot with salt and place them in a sous vide bag.
- 4
Add a clove of garlic to each bag, along with 1 tablespoon of butter.
- 5
Seal the bag and cook the escargot in the sous vide machine for 1 hour.
- 6
Meanwhile, melt the remaining 1 tablespoon of butter in a saucepan over medium heat.
- 7
Add the light cream and bring the mixture to a simmer.
- 8
Reduce the heat to low and let the sauce simmer for 5 minutes, or until slightly thickened.
- 9
Remove the escargot from the sous vide machine and strain off the cooking liquid.
- 10
Add the escargot to the light cream sauce and toss to coat.
- 11
Serve the escargot hot, topped with grated Gruyère cheese and chopped parsley.
- 12
Optional: Add a sprinkle of paprika or chopped chives for garnish.