Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment.Larousse Gastronomique (1961), Crown Publishers(Translated from the French, Librairie Larousse, Paris (1938)) 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
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