Garlic butter
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for Escargots à la bourguignonne.[1] It is also spread on bread or used in shrimp scampi. It is composed of butter and garlic pounded into a paste. These ingredients are well blended and chilled before use.
%2C_a_traditional_Bavarian_dish_often_served_with_onion_rings%2C_rye_bread%2C_composed_butter_(with_herbs_and_garlic)_and_horseradish.jpg) 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 |
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 rather than real butter.
See also
- List of butter dishes
- List of condiments
References
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Wikibooks Cookbook has a recipe/module on |
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Wikimedia Commons has media related to Garlic butter. |
- Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
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