add: 3 tbs. butter
Butter is a concentrated source of fat-soluble vitamins A, D, E, and K2, and contains butyric acid, a short-chain fatty acid with potential metabolic benefits. It provides 7.2 grams of fat and approximately 100 calories per tablespoon, with minimal protein or carbohydrates.
About
Butter is an emulsified dairy fat produced by churning cream or milk to separate the butterfat solids from the liquid buttermilk. The result is a pale yellow to golden solid at room temperature, composed of approximately 80-82% milk fat, 15-17% water, and small amounts of milk solids. Butter has a rich, slightly sweet, and creamy flavor profile that deepens when the product is cultured (fermented) or browned through heat application. The color and flavor intensity vary based on the diet of the dairy cattle, with grass-fed butter typically displaying a more golden hue and pronounced taste. Butter exists in salted and unsalted forms, with regional variations in production methods influencing texture and flavor characteristics.
Culinary Uses
Butter serves as a fundamental cooking medium and flavor enhancer across virtually all culinary traditions. It is used for sautéing, pan-frying, and baking, where its emulsifying properties create tenderness in baked goods and richness in sauces. In French cuisine, butter forms the base of beurre blanc and other classical sauces; in Indian cooking, ghee (clarified butter) is essential to countless preparations. Butter also functions as a finishing fat, melted over vegetables, grains, and proteins to add glossy richness. Its smoke point of approximately 350°F (177°C) makes it suitable for moderate-heat cooking, while clarified butter or ghee tolerates higher temperatures without decomposition.