butter — melted
Rich in saturated fat and fat-soluble vitamins including vitamin A, vitamin D, and vitamin E. Melted butter retains the nutritional composition of solid butter, providing approximately 7.2 grams of fat per tablespoon, with cholesterol present at approximately 30 mg per tablespoon.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk. Originating from dairy cultures across Europe, Central Asia, and beyond, butter consists of approximately 80–82% butterfat, 15–17% water, and 1–2% milk solids in its standard form. The melted form describes butter that has been gently heated above its melting point (approximately 32–35°C / 90–95°F), transforming it from a solid or semi-solid state into a liquid oil while maintaining its characteristic flavor compounds. Melted butter is commonly clarified by separating the milk solids from the pure butterfat, though this step is not always performed depending on culinary application.
Culinary Uses
Melted butter serves as a fundamental cooking medium and finishing agent across numerous cuisines. It is essential in baking for binding doughs and batters, coating pasta and vegetables, and creating emulsified sauces such as beurre blanc and hollandaise. In deep-frying, melted butter can be used as a cooking fat, though its lower smoke point (approximately 177°C / 350°F) limits its use compared to oils with higher heat tolerance. Melted butter is brushed onto breads, pastries, and grilled items for richness and browning; drizzled over finished dishes for glossy presentation; and used as a dipping sauce for seafood, vegetables, and bread. It is fundamental to brown butter preparations in French and contemporary cooking.