Escargots are braised in white wine and finished with which butter?

• A. Brown butter
• B. Garlic Pernod butter
• C. Herb butter
• D. Truffle butter

Answer: (B)

Finishing with a garlic Pernod butter completes the dish by enriching the snail with fat and a bright, aromatic lift. The white wine braise provides acidity and depth, and the butter coats and glazes the snails, creating a glossy, cohesive sauce. Garlic adds the essential savory aroma, while Pernod brings a subtle anise note that complements the wine and the mollusks without overpowering them. Other butters would alter the balance—brown butter adds a toasted, nutty flavor, herb butter can be too straightforward, and truffle butter can overwhelm the delicate snail. The garlic Pernod butter is the flavor match that best reinforces the braise and the dish’s classic profile.