Garlic butter: Difference between revisions
Appearance
Content deleted Content added
No edit summary |
Sumone10154 (talk | contribs) No edit summary |
||
Line 7: | Line 7: | ||
==References== |
==References== |
||
{{Cookbook|Beurre à la bourguignonne}} |
|||
{{reflist}} |
{{reflist}} |
||
{{Allium}} |
{{Allium}} |
Revision as of 03:53, 7 August 2013
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kronfleisch_%28skirt_steak%29%2C_a_traditional_Bavarian_dish_often_served_with_onion_rings%2C_rye_bread%2C_composed_butter_%28with_herbs_and_garlic%29_and_horseradish.jpg/220px-Kronfleisch_%28skirt_steak%29%2C_a_traditional_Bavarian_dish_often_served_with_onion_rings%2C_rye_bread%2C_composed_butter_%28with_herbs_and_garlic%29_and_horseradish.jpg)
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 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.
References
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png)
Wikibooks Cookbook has a recipe/module on
- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))