/ 70 g melted butter
Butter is a concentrated source of saturated fat and fat-soluble vitamins (A, D, E, and K₂), particularly when made from grass-fed milk. Melted butter contains approximately 717 calories per 100 grams, with negligible carbohydrates and minimal protein.
About
Butter is an emulsified fat product derived from churning cream or milk, consisting primarily of milk fat suspended in a small amount of water and milk solids. The churning process separates the fat globules from the liquid buttermilk, resulting in a solid or semi-solid fat at room temperature. Melted butter refers to butter in its liquid state, achieved through gentle heating that breaks down the crystalline fat structure while preserving the emulsion. Butter's flavor ranges from sweet and mild in unsalted varieties to rich and complex in cultured or browned versions, depending on the source milk, production method, and aging time.
Butter is composed of approximately 80-82% butterfat, 15-17% water, and 1-2% milk solids (proteins and lactose). Its melting point ranges from 32-35°C (90-95°F), making it uniquely suited to both cooking and baking applications across temperature ranges.
Culinary Uses
Melted butter serves as a versatile cooking medium and finishing agent in cuisines worldwide. It is used for sautéing, pan-frying, and emulsifying sauces (as in French beurre blanc or hollandaise), as well as for brushing onto pastries, breads, and grilled items to enhance browning and flavor. In baking, melted butter is incorporated into cake batters, pie crusts, quick breads, and cookie doughs, where its fat content contributes to texture and tenderness. Melted butter also functions as a dipping sauce for seafood and vegetables and as a base for compound butters infused with herbs and aromatics. Its emulsified state allows for even distribution in liquid batters and doughs.