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[1/2 oz] butter

Oils & FatsYear-round; however, butter from grass-fed cattle is typically richest and most golden during spring and summer months when fresh pasture is abundant.

Butter is calorie-dense and rich in saturated fat; it is a source of fat-soluble vitamins including vitamin A, vitamin D, and vitamin E, with higher micronutrient content in grass-fed varieties.

About

Butter is an emulsified dairy fat product made by churning cream or milk to separate the butterfat solids from the liquid buttermilk. Originating from dairy cultures across Europe, Asia, and beyond, butter consists primarily of milk fat (approximately 80-82% in unsalted varieties, with the remainder being water and milk solids) and is pale yellow to golden in color depending on the diet and breed of the source animal.

Butter's flavor profile ranges from sweet and mild (in fresh, lightly cultured butters) to tangy and complex (in cultured or European-style butters with higher milk solids). Key varieties include sweet cream butter, cultured butter (fermented with lactic acid cultures), clarified butter or ghee (with water and milk solids removed), and browned butter (heated until milk solids caramelize). The texture is plastic and malleable at room temperature, melting between 32-35°C (90-95°F).

Culinary Uses

Butter serves as a fundamental cooking fat and flavor component in cuisines worldwide. It is used for sautéing, pan-frying, baking, and making sauces (particularly beurre blanc and beurre noir). In baking, butter creates tender crumbs and laminated doughs (croissants, puff pastry). It is also used as a finishing element for vegetables, pasta, and sauces, where its rich, creamy mouthfeel and flavor are paramount. Clarified butter (ghee) is essential in Indian, Middle Eastern, and Southeast Asian cooking for high-heat cooking and traditional preparations.

Forms & Preparations

Unsalted/Sweet cream butter — The standard form, with no added salt, allowing cooks to control sodium content and have precise salt levels in recipes.
Salted butter — Contains added salt (typically 1-2%) for preservation and flavor; commonly used for table service and direct consumption.
Cultured butter — Cream fermented with lactic acid cultures before churning, producing a tangy flavor and higher milk solids content; favored in French and European baking.
Clarified butter/Ghee — Butter heated slowly to separate and remove water and milk solids, leaving pure butterfat with a higher smoke point and extended shelf life.
Browned butter (beurre noisette) — Butter heated until milk solids caramelize, creating a nutty aroma and rich, complex flavor; used as a finishing fat or sauce base.
Compound butter — Softened butter mixed with herbs, spices, or other ingredients; used as a finishing element for grilled meats, vegetables, and bread.