+ 4 tbsp butter
Rich in fat-soluble vitamins A, D, E, and K, particularly when made from grass-fed dairy. Contains butyric acid, a short-chain fatty acid with potential digestive benefits.
About
Butter is an emulsified fat derived from churning cream or milk, traditionally made from cow's milk, though it may also be produced from other animal sources such as goat or sheep milk. The product consists of approximately 80-82% butterfat, 15-17% water, and 1-2% milk solids. Butter is pale yellow to golden in color, with a smooth, spreadable texture at room temperature and a rich, slightly sweet, and creamy flavor profile. The flavor complexity develops through the milk's natural lactose and milk proteins, with variations arising from the dairy animal's diet, fermentation methods, and aging.
There are several primary types: sweet butter (unsalted), salted butter (with added salt for preservation and flavor), cultured butter (made from fermented cream, common in European traditions), clarified butter or ghee (butterfat with water and solids removed), and browned butter (beurre noisette), where the milk solids are toasted to develop nutty flavors.
Culinary Uses
Butter serves as a fundamental cooking fat and emulsifier across global cuisines. It is used for sautéing, pan-frying, and baking, where its flavor and texture are essential to the final product. In sauce-making, butter is crucial for creating beurre blanc and other emulsified sauces through its ability to suspend water and fat. In pastry work, butter's solid state at cool temperatures creates lamination in croissants, puff pastry, and pie crusts. Beyond cooking, butter is essential in confectionery, cream-based preparations, and as a finishing element to add richness and gloss to dishes. It pairs particularly well with herbs, lemon, and garlic.