/ 400 g butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly from grass-fed sources. Butter contains butyric acid and conjugated linoleic acid (CLA), compounds with potential metabolic and anti-inflammatory properties.
About
Butter is an emulsified dairy product produced by churning cream or milk to separate the butterfat from the buttermilk. It consists of approximately 80-82% milk fat, 15-17% water, and 1-2% milk solids, with a pale yellow to deep golden color depending on the feed and breed of the dairy animals. The composition and flavor profile vary significantly based on production method (cultured versus sweet cream), geographic origin, and the diet of the source animals. European-style butters typically contain higher fat content (86% or more) and are often cultured, developing complex, tangy notes, while American butter tends toward lower fat and milder flavor.
Culinary Uses
Butter serves as a foundational cooking fat across virtually all culinary traditions, used for sautéing, frying, baking, and sauce-making. It is essential in French cuisine as a base for beurres composés (compound butters), beurre blanc, and countless pastries. In baking, butter creates lamination in croissants and puff pastry, contributes tenderness and flavor to cakes and cookies, and serves as a binding agent in pie doughs. Beyond cooking, butter is spread on breads, melted over vegetables, and used to finish soups and sauces (monter au beurre). Its emulsification properties make it invaluable for creating creamy textures in both sweet and savory applications.