/ 140 g butter
Butter is primarily a source of saturated fat and fat-soluble vitamins (A, D, E, and K2), with each tablespoon providing approximately 100 calories and 7 grams of fat. It contains butyric acid, a short-chain fatty acid with potential digestive and metabolic benefits.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk until the fat globules coalesce into a solid mass. Originating as a preserved dairy product in ancient civilizations, butter has remained a fundamental fat in European and many world cuisines for millennia. The product consists of approximately 80–82% butterfat, 15–17% water, and 1–2% milk solids, with a pale yellow to deep golden color depending on the breed of cattle and season of production. Butter's flavor ranges from sweet and creamy to tangy and complex, influenced by factors such as pasteurization, culture fermentation, and the diet of the dairy animals. Cultured or European-style butters undergo controlled fermentation, developing more pronounced flavors than sweet cream butters common in North America.
Clarified butter, or ghee, is produced by gentle heating to separate and remove water and milk solids, resulting in a pure fat product with an elevated smoke point suitable for high-heat cooking.
Culinary Uses
Butter serves as a primary cooking fat and flavor foundation across pastry, baking, and savory cuisines. It is essential for creating laminated doughs (croissants, puff pastry), emulsifying sauces (beurre blanc, hollandaise), and enriching finished dishes through mounting (finishing with cold butter to add gloss and richness). In baking, butter provides structure, flavor, and tenderness; in pan-cooking, it creates flavor development through browning (beurre noisette) while imparting subtle dairy notes. Butter pairs exceptionally with acidic elements (lemon, vinegar), aromatics (garlic, shallots), and herbs (thyme, tarragon) to build layered flavors in both hot and cold preparations.