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/ 120 g butter

Oils & FatsYear-round. However, butter from grass-fed cattle shows seasonal variation, with richer color and more complex flavor during spring and summer months when pasture grazing is at its peak.

Rich in fat-soluble vitamins A, D, E, and K2, particularly when from grass-fed sources. Contains butyric acid and conjugated linoleic acid (CLA), compounds with potential anti-inflammatory properties.

About

Butter is an emulsified fat product made by churning cream or milk to separate the butterfat solids from the liquid buttermilk. The result is a pale yellow to golden solid at room temperature, composed of approximately 80-82% fat, 15-17% water, and 1-2% milk solids. It is produced worldwide, with origins tracing to ancient pastoral cultures, though European butter-making traditions became standardized during the Middle Ages. Butter's flavor profile ranges from mild and sweet (from pasteurized cream) to rich and tangy (from cultured or fermented cream), depending on production methods and the dairy source. Quality variations exist based on butterfat content, feed of dairy animals, and fermentation techniques.

Culinary Uses

Butter serves as a foundational cooking fat across European, Indian, Middle Eastern, and American cuisines. It is used for sautéing vegetables, searing meats, and making pan sauces; as a baking ingredient for laminated doughs (croissants, puff pastry), cakes, and cookies; and as a finishing agent for enriching dishes like pasta, risotto, and vegetables (beurre blanc, brown butter). Beyond cooking, butter is spread on bread, melted as a dipping sauce, and used to make compound butters for flavor enhancement. Its lower smoke point (around 150°C) makes it less suitable for high-heat frying but ideal for medium-heat cooking and baking applications.

Forms & Preparations

Whole butter — Standard unsalted or salted form, used directly in cooking, baking, and as a spread.
Clarified butter (Ghee) — Melted butter with milk solids and water removed, creating a pure fat with higher smoke point and extended shelf life.
Brown butter — Butter heated until milk solids caramelize, developing a nutty aroma and rich flavor for finishing dishes.
Compound butter — Butter mixed with herbs, spices, or other flavorings, used as a finishing agent for meats and vegetables.
Cultured butter — Cream fermented before churning, producing tangier flavor and improved baking properties.
European-style butter — Higher butterfat content (86% or higher) and often cultured, producing richer texture and flavor for baking and finishing.