Garlic butter

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Kronfleisch (skirt steak), a traditional bavarian dish. 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 whose primary use is as a flavouring for Escargots à la bourguignonne.^[1] It is composed of butter and garlic pounded into a paste.

These ingredients are well blended and chilled before use.

[edit] References

^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))

v t e Allium

Onion Garlic

Onion cultivars	Calçot Cocktail onion Pearl onion Potato onion Red onion Scallion Shallot Sweet onion Tree onion Twinleaf onion Vidalia onion Welsh onion White onion Yellow onion

Onion species	Allium abramsii Allium acuminatum Allium aflatunense Allium amplectens Allium atrorubens Allium bisceptrum Allium bolanderi Allium burlewii Allium caeruleum Allium campanulatum Allium cernuum Allium cratericola Allium crispum Allium cristophii Allium monanthum Allium platycaule Allium praecox Allium punctum Allium sanbornii Allium shevockii Allium siskiyouense Allium sphaerocephalon Allium stipitatum Allium textile Allium tribracteatum Allium tricoccum Allium triquetrum Allium tuolumnense Allium unifolium Allium validum Allium yosemitense Allium stellatum

Onion food	Blooming onion Fried onion Onion ring Pickled onion Sogan-dolma

Garlic cultivars	Elephant garlic Field garlic Garlic chives Ramsons Snow Mountain Garlic Solo garlic

Garlic species	Allium canadense Allium drummondii Allium moly Allium neapolitanum Allium nigrum Allium roseum Allium sphaerocephalon Allium triquetrum Allium vineale

Garlic food	Black garlic Persillade Pistou Garlic press Garlic bread Garlic chutney Beurre à la bourguignonne

Garlic/onion constituents	Allicin Allistatin

Category:Allium

v t e Butter

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