c. melted butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly when sourced from grass-fed dairy. Contains approximately 80% butterfat and 15-17% water, with trace amounts of milk solids providing flavor and nutritional compounds.
About
Melted butter is clarified or semi-clarified butter produced by gently heating solid butter until the milk solids separate from the liquid fat. Butter itself is an emulsion of butterfat, water, and milk solids created by churning cream. When melted, the fat remains in liquid form while solids either settle to the bottom or are removed entirely. The melting point of butter ranges from 32°C to 35°C (90°F to 95°F), making it highly responsive to temperature. Melted butter retains the rich, slightly sweet, and nutty flavor of whole butter, with intensity varying by the dairy source and fermentation level.
Culinary Uses
Melted butter serves as a primary cooking medium, basting agent, and finishing fat across numerous cuisines. It is essential in baking (cakes, cookies, pastries), frying, sautéing, and sauce preparation. Melted butter is commonly used to finish dishes, brush onto breads and vegetables, and as a dipping sauce for seafood and steamed vegetables. In clarified form, it tolerates higher heat temperatures suitable for sautéing and frying. The ingredient appears in hollandaise, béarnaise, and brown butter sauces, and is fundamental to French cooking techniques.