.7 oz. butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties; contains butyric acid, a short-chain fatty acid with potential digestive benefits.
About
Butter is an emulsified dairy fat produced by churning cream or milk to separate the butterfat solids from the buttermilk. Originating from ancient civilizations and refined through European dairy traditions, butter consists of approximately 80-82% milk fat, 15-17% water, and 1-2% milk solids. The fat globules are suspended in a water-in-oil emulsion, creating a solid or semi-solid texture at room temperature. Flavor and color vary with the animal's diet and breed; grass-fed butter typically exhibits a deeper golden hue and more complex, slightly tangy taste compared to grain-fed variants. Clarified butter, or ghee, is created by removing water and milk solids through gentle heating.
Culinary Uses
Butter serves as a foundational cooking fat and flavor agent across global cuisines. It is essential for sautéing, pan-frying, and browning; for laminating doughs in pastries and croissants; and for emulsifying sauces such as beurre blanc and hollandaise. In baking, butter contributes to texture, flavor, and structure in cakes, cookies, and pastries. It is used for mounting sauces (finishing with cold butter for richness), as a spread, and in compound butter preparations with herbs and aromatics. French cuisine particularly emphasizes butter's role, while Indian and Middle Eastern traditions utilize ghee for its higher smoke point and extended shelf stability.