Garlic butter
,_a_traditional_Bavarian_dish_often_served_with_onion_rings,_rye_bread,_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 |
|---|---|
| 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]
Wikibooks Cookbook has a recipe/article on:
Wikimedia Commons has media related to Garlic butter.
- ↑ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
