Difference between revisions of "Garlic butter"
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Latest revision as of 18:36, 13 October 2010
Garlic butter, also known as beurre à la bourguignonne, is a compound butter whose primary use is as a flavouring for Escargots à la bourguignonne.[1] It is composed of:
- butter
- finely chopped shallots
- garlic pounded into a paste
- chopped parsley
- salt and pepper
These ingredients are well blended and chilled before use.
References
Cite error: Invalid <references> tag;
parameter "group" is allowed only.
<references />, or <references group="..." />- ↑ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
