Garlic butter
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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.Script error: No such module "Unsubst".
See also
References
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- ↑ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
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