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butter @ 70°f

Oils & FatsYear-round. Butter production is consistent throughout the year due to modern dairy farming practices, though some artisanal producers note seasonal variation in flavor based on pasture quality and cattle diet.

Rich in fat-soluble vitamins A, D, E, and K2, with butter also containing conjugated linoleic acid (CLA) and butyric acid. Approximately 717 calories per 100g, composed primarily of saturated and monounsaturated fats.

About

Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk until the fat globules coalesce into a solid mass. Derived from bovine dairy, butter consists of approximately 80-82% butterfat, 15-17% water, and 1-2% milk solids. The composition and flavor profile vary based on the milk source, feed, breed of cattle, and production method. Cultured butters, fermented before churning, develop tangy, complex notes, while sweet butters made from pasteurized cream are milder and more neutral. Salted butter typically contains 1.5-2% salt as a preservative; unsalted (sweet) butter lacks added salt. Premium butters such as European-style varieties contain elevated fat content (86% or higher) due to reduced water content.

Culinary Uses

Butter serves as both a cooking fat and finishing ingredient across global cuisines. In baking, it provides structure, tenderness, and flavor to pastries, cakes, and breads. As a cooking medium, it enriches sauces (beurre blanc, hollandaise), sautés vegetables and proteins, and creates fond for pan sauces. Clarified butter (ghee) withstands high heat without smoking, making it essential in Indian and Southeast Asian cooking. Butter is also used as a finishing element—cold pats melted over vegetables, pasta, or grilled fish add richness and sheen. At 70°F, butter exists in a semi-solid state, ideal for creaming with sugar in pastry work or spreading onto bread.

Forms & Preparations

Unsalted Block — Pure butter without added salt, typically sold in 1-pound blocks; preferred for baking and sauce-making to control sodium content.
Salted Block — Butter with 1.5-2% added salt for preservation and flavor; suitable for cooking and table use, though salt content varies by brand.
Clarified Butter (Ghee) — Butter with water and milk solids removed through gentle heating and straining, yielding pure butterfat; withstands higher temperatures and stores longer.
Cultured Butter — Butter made from fermented cream, developing tangy, complex flavor; higher fat content than sweet butter, common in European traditions.
Compound Butter (Beurre Composé) — Softened butter mixed with herbs, spices, citrus zest, or other flavorings; served atop hot foods for enrichment and flavor enhancement.
Browned Butter (Beurre Noisette) — Butter heated until milk solids separate and caramelize, developing nutty aroma and color; used as a finishing sauce or flavoring element.