Garlic Butter
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 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.
