Garlic butter
Compound butter
Cookbook: Garlic butter
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Media: 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.[1] It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.
Dipping sauce
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.
See also
- List of butter dishes
- List of condiments
Food portal
References
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- Beurre à la bourguignonne
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- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
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Allium
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Allium… |
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- List of garlic dishes
- Black garlic
- Persillade
- Pistou
- Garlic oil
- Garlic press
- Garlic bread
- Garlic chutney
- Beurre à la bourguignonne (garlic butter)
- Garlic soup
constituents
- Garlic Is as Good as Ten Mothers (1980 documentary)
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