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 related to Media: Garlic butter at Wikimedia Commons;

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

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

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

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

[1]