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Garlic butter
Garlic butter, also known as ''beurre à la bourguignonne'', is a compound butter used as a flavouring for ''Escargots à la bourguignonne''.〔''Larousse Gastronomique'' (1961), Crown Publishers
(''Translated from the French, Librairie Larousse, Paris (1938)'')〕 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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