Garlic butter
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![]() 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 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
[edit]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.
See also
[edit]References
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- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))