1. Combine the shallots, white cooking wine, and vinegar in a pan and reduce until
almost all the liquid has evaporated. Allow to cool to room temperature.
2. Place the reduction mixture, butter and herbs in a mixing bowl. Fold together on
medium speed until well incorporated. Season with sea salt and black pepper to taste.
3. Top each escargot with 1 tsp. of this butter and heat as you normally would.