Garlic butter is a compound butter made by beating softened butter with minced or crushed garlic, sometimes with herbs such as parsley, thyme, or rosemary. French cooking calls it beurre à l'ail; sautéing or roasting the garlic before mixing it in mellows its pungency and adds a caramelized note. It is used to baste or top grilled and roasted meats, fish, and vegetables, to toss with pasta, to sauté mushrooms and other aromatics, or to spread on bread before baking for garlic bread. It keeps well refrigerated or frozen for later use.