Garlic butter

Garlic butter, also known as beurre à la bourguignonne, is a type of seasoned 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 made of butter and garlic. These ingredients are well blended and chilled before use.

 Dipping sauce 
In the United States, garlic butter in small cups is sometimes served with foods like lobster, pizza, or breadsticks as a dip. To improve shelf life, the dip may use clarified butter or flavored oils rather than real butter.

References

Category:Sauces
Category:Garlic dishes
Category:Spreads
Category:Butter