View source for Garlic butter

{{Short description|Compound butter}}
{{Infobox food
| name = Garlic butter
| image = Kronfleisch (skirt steak), a traditional Bavarian dish often served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish.jpg
| image_size =
| image_alt =
| caption = Kronfleisch ([[skirt steak]]), a traditional [[Bavarian cuisine|Bavarian]] dish often served with [[onion rings]], [[rye bread]], compound butter (with [[herbs]] and [[garlic]]) and [[horseradish]]
| alternate_name = Beurre à la bourguignonne
| type = Compound butter
| course = 
| country = 
| region = 
| national_cuisine = 
| creator = <!-- or | creators = -->
| year = 
| mintime = 
| maxtime = 
| served = 
| main_ingredient = Garlic, butter
| minor_ingredient = 
| variations = 
| serving_size = 100 g
| calories = 
| calories_ref =
| protein = 
| fat = 
| carbohydrate = 
| glycemic_index = 
| similar_dish = 
| other = 
}}

'''Garlic butter''', also known as '''''beurre à la bourguignonne''''', is a [[compound butter]] used as a flavoring for many dishes or as a [[condiment]].<ref>''[[Larousse Gastronomique]]'' (1961),  Crown Publishers<br />(''Translated from the French, Librairie Larousse, Paris (1938)'')</ref> 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 (food)|dip]]. To prolong shelf life, the dip may use [[clarified butter]] or flavored oils.{{cn|date=January 2025}}

==See also==
* [[List of butter dishes]]
* [[List of condiments]]
* {{portal-inline|Food}}

==References==
{{Cookbook|Beurre à la bourguignonne}}
{{commonscat}}
{{reflist}}

{{Allium}}
{{Butter}}

[[Category:Butter]]
[[Category:Garlic dishes]]
[[Category:French sauces]]
[[Category:Foods featuring butter]]


{{france-cuisine-stub}}