Kronfleisch (skirt steak), a traditional Bavarian dish often served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish
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| Alternative names | Beurre à la bourguignonne |
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| Type | Compound butter |
| Main ingredients | Garlic, butter |
 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.
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.
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| Onion cultivars |
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| Garlic and onion constituents |
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| Types of butter |
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| Dishes featuring butter |
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| Butter paraphernalia |
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| Butter industry |
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| Butter in culture |
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