What is Garlic 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]], composed 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 type of [[Seasoning|seasoned]] [[butter]] used as a flavouring for ''[[Escargots|Escargots à la bourguignonne]]''.<ref>''[[Larousse Gastronomique]]'' (1961), Crown Publishers<br />(''Translated from the French, Librairie Larousse, Paris (1938)'')</ref> 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 == In the United States, garlic butter in small cups is sometimes served with foods like [[lobster]], [[pizza]], or [[breadsticks]] as a [[Dip (food)|dip]]. To improve shelf life, the dip may use [[clarified butter]] or flavored oils rather than real butter. ==References== {{Cookbook|Beurre à la bourguignonne}} {{commonscat}} {{Reflist}} [[Category:Sauces]] [[Category:Garlic dishes]] [[Category:Spreads]] [[Category:Butter]] {{Food-stub}}