• 0.5 cup  Shallots, finely chopped
• 0.5 cup  White Cooking Wine
• 2 tbsp Roland White Wine Vinegar
• 1.75 cups  Unsalted butter, softened 
• 1 bunch  Fresh basil, cleaned and shredded
• 1 bunch  Fresh chervil, cleaned and shredded
• 2 tbsp Fresh parsley, cleaned and chopped
•  Fine Sea Salt 
•  Black pepper, ground 

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.