Photo by Efraimstochter on Pixabay (Pixabay License)

- 1/3 cup butter

Oils & FatsYear-round, though butter made from grass-fed dairy tends to have deeper color and richer flavor during spring and summer months when cattle have access to fresh pasture.

Butter is calorie-dense at approximately 717 calories per 100g and contains fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties. It also provides butyric acid, a short-chain fatty acid with potential anti-inflammatory properties.

About

Butter is a solid dairy fat produced by churning cream or milk to separate the butterfat solids from the liquid buttermilk. Originating from the domestication of dairy animals, butter has been a staple fat in European, Indian, and Middle Eastern cuisines for centuries. It consists of approximately 80-82% milk fat, 15-17% water, and 1-2% milk solids, with a pale yellow to golden color depending on the diet of the dairy animal and season. The flavor profile ranges from mild and sweet in unsalted varieties to rich and tangy in cultured or European-style butters, which undergo fermentation before churning.

Butter exhibits a melting point around 90-93°F (32-34°C), making it firm at room temperature but soft enough to spread easily when slightly warmed. Quality butter is characterized by its smooth, creamy texture and absence of graininess or separation.

Culinary Uses

Butter serves as a fundamental ingredient in baking, cooking, and finishing dishes across countless culinary traditions. It is essential in pastry-making, where its solid fat content creates lamination in croissants and puff pastry, and provides structure and richness to cakes, cookies, and other baked goods. In savory cooking, butter is used for sautéing vegetables, browning meats, and creating emulsified sauces such as beurre blanc and hollandaise. It functions as a finishing fat to enhance flavor and texture in soups, grains, and vegetables, and is a key component in compound butters infused with herbs and aromatics. Clarified butter (ghee) is widely used in Indian, Middle Eastern, and Southeast Asian cuisines for high-heat cooking.

Forms & Preparations

Unsalted Butter — Pure butter without added salt, allowing cooks to control sodium levels; preferred in baking and sauce-making.
Salted Butter — Butter with added salt (typically 1.5-2%) for preservation and flavor enhancement; commonly used for spreading and finishing.
Cultured Butter — Butter made from fermented cream, resulting in tangier flavor and higher acidity; popular in European cuisines for both cooking and spreading.
Clarified Butter (Ghee) — Butter with water and milk solids removed through slow melting and straining, resulting in a pure fat with a higher smoke point suitable for high-heat cooking.
Compound Butter (Beurre Composé) — Butter blended with herbs, spices, or other aromatics and chilled into a log; used as a finishing element for meats, vegetables, and bread.
Brown Butter (Beurre Noisette) — Butter heated until milk solids caramelize, developing a nutty flavor and golden-brown color; used in finishing dishes and baking for enhanced depth.