Garlic butter
Appearance
![]() 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 |
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Type | Compound butter |
Main ingredients | Garlic, butter |
Garlic butter, also known as beurre à la bourguignonne, is a type of seasoned butter used as a flavouring for Escargots à la bourguignonne.[1] It is also spread on bread or used in shrimp scampi. It is made of butter and garlic. These ingredients are well blended and chilled before use.
Dipping sauce[change | change source]
In the United States, garlic butter in small cups is sometimes served with foods like lobster, pizza, or breadsticks as a dip. To improve shelf life, the dip may use clarified butter or flavored oils rather than real butter.
References[change | change source]
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- ↑ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))