/ 100 g butter
Rich in saturated fat and fat-soluble vitamins A, D, and K2; provides approximately 717 calories and 81 g of fat per 100 g, with trace amounts of milk solids contributing minimal protein.
About
Butter is an emulsified dairy product produced by churning cream or whole milk to separate the butterfat solids from the liquid buttermilk. The resulting product contains a minimum of 80% milk fat in most Western standards, with the remaining composition primarily water and milk solids. Originating from cultures across Europe, Asia, and the Middle East, butter exists in numerous regional varieties distinguished by fat content, salt level, and culturing methods. Cultured butters, common in Europe, are made from fermented cream and possess a more complex, slightly tangy flavor profile. The color ranges from pale ivory to deep golden depending on the season and feed of the dairy animals, with grass-fed butter typically exhibiting more saturated yellow hues.
Culinary Uses
Butter serves as a fundamental cooking fat, emulsifier, and flavoring agent across virtually all culinary traditions. It functions as a medium for sautéing, frying, and roasting, contributes to the lamination of pastries and doughs (croissants, puff pastry, Danish), and forms the base of classic French sauces and beurre blanc. Beyond cooking applications, butter is essential for baking, where its solid state at room temperature creates structure in cakes, cookies, and pie crusts. It is also used in finishing dishes, where a knob of cold butter (monter au beurre) enriches and emulsifies sauces. In many cultures, clarified butter (ghee) is preferred for high-heat cooking due to its higher smoke point.