|Alternative names||Beurre à la bourguignonne|
|Main ingredients||Garlic, butter|
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.
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.
- Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))