- 2tbsp butter
Butter is a concentrated source of fat-soluble vitamins, particularly vitamins A, D, E, and K2, especially from grass-fed sources. It contains approximately 717 calories and 80g of fat per 100g, with a notable proportion of saturated fat (62%) and trace amounts of conjugated linoleic acid (CLA).
About
Butter is an emulsified dairy fat produced by churning cream or milk until the butterfat solids separate from the buttermilk. Originating from milk fat of bovine animals, butter is composed primarily of milk fat (80%), water (15-17%), and milk solids (1-2%), depending on whether it is salted or unsalted. It appears as a pale yellow to deep golden solid at room temperature, with a rich, creamy flavor profile that ranges from mild and sweet in sweet cream butter to tangy and complex in cultured or European-style butters. The color and flavor vary based on cattle diet, breed, and production methods, with grass-fed butter typically exhibiting deeper yellow tones and more nuanced flavors than grain-fed varieties.
Culinary Uses
Butter is one of the most fundamental cooking fats across global cuisines, serving as both a cooking medium and a finishing ingredient. It is essential in baking, where its solid fat content creates flaky pastries, tender cakes, and rich cookies; in sautéing and pan-frying, where it provides flavor and browning capacity; and in sauce-making, where it emulsifies liquids and enriches preparations. Butter is used for basting roasted meats, mounting sauces, making clarified ghee, and creating compound butters with herbs and aromatics. French cuisine relies heavily on butter for classical preparations, while it is equally central to American, Northern European, and Indian cuisines. In finishing dishes, a knob of cold butter swirled into a sauce (monter au beurre) creates silkiness and shine.