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French Snails (Bulots Mayonnaise) Recipe - Served cold with garlic mayonnaise. | rasamalaysia.com

French Snails (Bulots Mayonnaise) Recipe

French Snails (Bulots Mayonnaise) Recipe – Served cold with garlic mayonnaise.

Ingredients:

1/2 kg bulots
1 1/2 liters water
1 glass of dry white wine or a little wine vinegar
1/2 tsp black pepper (grain, not ground pepper)
1 leaf of laurel
Some thyme leaves
Some fresh parsley
Salt to taste

For the Mayonnaise:

1 uncooked egg yolk
1 small teaspoon French mustard from Dijon
Peanut oil
Olive oil
Freshly squeezed lime juice
1 garlic clove
Salt to taste

Method:
Clean the bulots by soaking in salt water and then rinsed with clean water a few times. Place them in a pan with cold water (1.5 liters) wine, pepper, the laurel leaf, thyme and parsley. Add salt to taste and heat until it’s boiling.
Skim when necessary, and let it lightly boil for 40 min.

When cooked, let the snails cool off in their cooking juices. When cold you’ll eat them with thouthpicks. Everything but the opercula is edible.

In a bowl mix the egg yolk and the mustard with a little spoon. Slowly add (little by little) the peanut oil. Add a little olive oil (5 teaspoons) for flavour, and then salt and one teaspoon of fresh lemon juice to taste. Mix everything well and set aside.

Press the garlic clove or cut it into very fine slices. Add the garlic to the mayonnaise to fit your taste. Adjust mayonnaise to your flavour by adding more lemon juice, salt, or garlic to taste.

French Snails (Bulots Mayonnaise) Recipe - Served cold with garlic mayonnaise. | rasamalaysia.com

In French cuisine, snail is a much celebrated delicacy. So, when I was in France, I did it the French way–chowing down a bowl of these sea snails/whelks, or Bulots in French. (Thanks Pip for your information.)

French Snails (Bulots Mayonnaise) Recipe - Served cold with garlic mayonnaise. | rasamalaysia.com

I absolutely loved them and couldn’t get enough. Served cold with garlic mayonnaise, all I could say was “C’est si bon!” (It is so good!)

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French Snails (Bulots Mayonnaise) Recipe - Served cold with garlic mayonnaise. | rasamalaysia.com

I found a recipe of Bulots Mayonnaise here, but for your convenience, I have summarized it below:

CLICK HERE FOR MORE EASY & DELICIOUS RECIPES!

French Snails (Bulots Mayonnaise) Recipe - Served cold with garlic mayonnaise. | rasamalaysia.com

French Snails (Bulots Mayonnaise) Recipe

French Snails (Bulots Mayonnaise) Recipe – Served cold with garlic mayonnaise.

Ingredients:

1/2 kg bulots
1 1/2 liters water
1 glass of dry white wine or a little wine vinegar
1/2 tsp black pepper (grain, not ground pepper)
1 leaf of laurel
Some thyme leaves
Some fresh parsley
Salt to taste

For the Mayonnaise:

1 uncooked egg yolk
1 small teaspoon French mustard from Dijon
Peanut oil
Olive oil
Freshly squeezed lime juice
1 garlic clove
Salt to taste

Method:
Clean the bulots by soaking in salt water and then rinsed with clean water a few times. Place them in a pan with cold water (1.5 liters) wine, pepper, the laurel leaf, thyme and parsley. Add salt to taste and heat until it’s boiling.
Skim when necessary, and let it lightly boil for 40 min.

When cooked, let the snails cool off in their cooking juices. When cold you’ll eat them with thouthpicks. Everything but the opercula is edible.

In a bowl mix the egg yolk and the mustard with a little spoon. Slowly add (little by little) the peanut oil. Add a little olive oil (5 teaspoons) for flavour, and then salt and one teaspoon of fresh lemon juice to taste. Mix everything well and set aside.

Press the garlic clove or cut it into very fine slices. Add the garlic to the mayonnaise to fit your taste. Adjust mayonnaise to your flavour by adding more lemon juice, salt, or garlic to taste.

French Snails (Bulots Mayonnaise) Recipe - Served cold with garlic mayonnaise. | rasamalaysia.com

  Yum

Recipe: Bullots Mayonnaise/French Whelks with Mayonnaise

(AKA “Belgian” Escargot de Bruxelles)

Ingredients:

1/2 kg bulots
1 1/2 liters water
1 glass of dry white wine or a little wine vinegar
1/2 tsp black pepper (grain, not ground pepper)
1 leaf of laurel
Some thyme leaves
Some fresh parsley
Salt to taste

For the Mayonnaise:

1 uncooked egg yolk
1 small teaspoon French mustard from Dijon
Peanut oil
Olive oil
Freshly squeezed lime juice,
1 garlic clove
Salt to taste

Method:

Clean the bulots by soaking in salt water and then rinsed with clean water a few times. Place them in a pan with cold water (1.5 liters) wine, pepper, the laurel leaf, thyme and parsley. Add salt to taste and heat until it’s boiling.
Skim when necessary, and let it lightly boil for 40 min.

When cooked, let the snails cool off in their cooking juices. When cold you’ll eat them with thouthpicks. Everything but the opercula is edible.

In a bowl mix the egg yolk and the mustard with a little spoon. Slowly add (little by little) the peanut oil. Add a little olive oil (5 teaspoons) for flavour, and then salt and one teaspoon of fresh lemon juice to taste. Mix everything well and set aside.

Press the garlic clove or cut it into very fine slices. Add the garlic to the mayonnaise to fit your taste. Adjust mayonnaise to your flavour by adding more lemon juice, salt, or garlic to taste.

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