+ ½ cup butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly from grass-fed sources; butter also provides butyric acid, a short-chain fatty acid with potential metabolic benefits. Contains approximately 717 calories and 81 grams of fat per 100 grams.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream (the fat-rich layer skimmed from milk) until the fat globules coalesce into a solid mass. Originating from dairy cultures across Europe and beyond, butter is composed of approximately 80-82% butterfat, 16-18% water, and trace milk solids. The flavor profile ranges from mild and sweet in fresh, lightly salted versions to rich and nutty in cultured or browned preparations. Butter exists in multiple forms determined by its production method, fat content, and cultural tradition—European-style butters typically contain higher fat content (86% or more) than American butters, while clarified butter (ghee) and compound butters represent further refinements.
Culinary Uses
Butter serves as a foundational cooking fat and flavor carrier across global cuisines. It is used for sautéing, frying, baking, and finishing dishes, contributing richness and emulsification to sauces, pastries, and beurre blanc preparations. In baking, butter's crystalline fat structure creates the lamination essential to croissants and puff pastry, while its lower melting point (compared to other fats) produces tender cakes and cookies. Browned butter (beurre noisette) adds nutty depth to vegetables, pasta, and desserts, while cultured butter enhances breads and pastries with subtle tang. Compound butters—mixed with herbs, spices, or other ingredients—provide finishing flourishes to steaks, fish, and vegetables.