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 namesBeurre à la bourguignonne
TypeCompound butter
Main ingredientsGarlic, 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 rather than real butter.

See also

References

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