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. It is also spread on bread or used in shrimp scampi. It is composed of butter
pounded into a paste. These ingredients are well blended and chilled before use.
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.