Garlic butter

Garlic butter
	Kronfleisch (skirt steak), a traditional Bavarian dish often served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish
Alternative names	Beurre à la bourguignonne
Type	Compound butter
Main ingredients	Garlic, butter
	Cookbook: Garlic butter; Media: Garlic butter;

Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment.^[1] It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.

Dipping sauce

In the United States, garlic butter in small cups is sometimes served with seafood (such as lobster), pizza, or breadsticks as a dip. To prolong shelf life, the dip may use clarified butter or flavored oils.

References

↑ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))

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[1] Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))

[1]

Dipping sauce

See also

References