| 词条 | Garlic butter |
| 释义 |
| name = Garlic butter | image = Kronfleisch (skirt steak), a traditional Bavarian dish often served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish.jpg | image_size = | image_alt = | caption = Kronfleisch (skirt steak), a traditional Bavarian dish often served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish | alternate_name = Beurre à la bourguignonne | type = Compound butter | course = | country = | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | served = | main_ingredient = Garlic, butter | minor_ingredient = | variations = | serving_size = 100 g | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }} Garlic butter, also known as beurre à la bourguignonne, is a compound butter used 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 sauceIn 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 rather than real butter. See also
References{{Cookbook|Beurre à la bourguignonne}}{{commonscat}}1. ^Larousse Gastronomique (1961), Crown Publishers {{Allium}}{{Butter}}{{Food-stub}}(Translated from the French, Librairie Larousse, Paris (1938)) 4 : Butter|Garlic dishes|French sauces|Foods featuring butter |
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