[3/4 oz] butter
Butter is composed primarily of saturated fat and provides fat-soluble vitamins including vitamins A, D, E, and K2. A 3/4 oz (21 g) serving contains approximately 150 calories and 17 grams of fat.
About
Butter is an emulsified dairy product produced by churning cream or whole milk to separate the butterfat from the buttermilk. Originating from ancient pastoral cultures and documented in Mesopotamian texts dating to 3000 BCE, butter is composed of approximately 80-82% milk fat, 15-17% water, and 1-2% milk solids. The flavor profile ranges from mild and sweet in cultured varieties to rich and nutty in European-style butters made from fermented cream. Butter's color varies from pale yellow to deep golden depending on the cow's diet and seasonal factors.
European-style butters typically contain 82-86% fat due to extended churning, while American butters standardly contain 80% fat. Clarified butter (ghee) removes water and milk solids through gentle heating, producing a shelf-stable product with a higher smoke point. Cultured butters undergo lactic acid fermentation before churning, developing complex flavors and improved digestibility.
Culinary Uses
Butter serves as a fundamental cooking fat and flavor enhancer across virtually all culinary traditions. It is used for sautéing vegetables, searing meats, and creating pan sauces; for laminating pastry doughs in croissants and Danish pastries; and as a finishing agent for vegetables, grains, and sauces. In baking, butter provides structure, tenderness, and flavor to cakes, cookies, biscuits, and bread. It is also emulsified into béarnaise, hollandaise, and beurre blanc sauces. Beyond cooking, butter is spread on bread, melted over vegetables, and used as a base for compound butters infused with herbs and aromatics.