Garlic butter
Kronfleisch (skirt steak), a traditional Bavarian dish often served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish
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.
Dipping sauce
In the United States, garlic butter in small cups are 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
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Food portal
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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