+ 1 tablespoon butter

Butter is a dairy fat produced by churning cream or milk to separate the butterfat from the buttermilk. The result is a semi-solid emulsion of milk fat, water, and milk solids, typically containing 80–82% butterfat by weight and 15–17% water, with the remainder composed of milk proteins and lactose. Originating in regions where dairy cattle herding was prevalent, butter has been produced for thousands of years across Europe, the Middle East, and Central Asia. The flavor profile ranges from sweet and mild when made from pasteurized cream to rich and cultured when made from fermented cream, with variations in taste influenced by the diet of the dairy cattle, the cream's freshness, and the production method.\n\nButter exists in several forms depending on production: salted butter contains added salt for preservation and flavor, while unsalted (sweet) butter allows the cook to control sodium levels. European-style butters typically contain higher butterfat content (86% or more) and fewer water solids, resulting in a richer, flakier texture prized for pastry work. Clarified butter (ghee) has had its water and milk solids removed, leaving pure butterfat with a higher smoke point.

Butter serves as a fundamental cooking fat and flavor enhancer across virtually all culinary traditions. It is used for sautéing vegetables, browning meats, making beurre blanc and other emulsified sauces, and as the primary fat in pastry doughs, cakes, cookies, and laminated doughs like croissants and puff pastry. In classical French cuisine, beurre noisette (brown butter) provides nutty depth to dishes, while compound butters—mixed with herbs, spices, or other aromatics—serve as finishing fats for proteins and vegetables. Butter is essential for making roux, the thickening agent in countless sauces and gravies, and is commonly used to finish soups and sauces for richness and sheen.