g/ 4oz butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties. Contains butyric acid and conjugated linoleic acid (CLA), compounds studied for potential metabolic benefits.
About
Butter is a dairy fat product made by churning cream or milk to separate the butterfat solids from the liquid buttermilk. Originating in the ancient Near East and widely adopted across European cuisines, it consists of approximately 80-82% butterfat, 15-17% water, and trace milk solids. The flavor profile ranges from sweet and neutral in lightly salted butters to rich and complex in cultured varieties, which undergo fermentation before churning. Color varies from pale yellow to deep golden depending on the cattle's diet, season, and regional traditions.
Butter exists in several recognized styles: unsalted (sweet) butter preferred for baking and delicate sauces; salted butter for general cooking and table use; cultured butter, fermented for tangy depth; and clarified butter (ghee or beurre clarifié) with milk solids removed. European-style butters contain higher fat content (86%+) than standard American versions, producing superior lamination in pastries and richer sauces.
Culinary Uses
Butter serves as a foundational cooking fat across French, Italian, Scandinavian, and American cuisines. It is essential for classical sauce preparation (beurre blanc, beurre noir, compound butters), pastry lamination (croissants, puff pastry, Danish), and baking where it provides structure and tenderness. Butter is used for sautéing vegetables, finishing dishes, and enriching soups and sauces. In global cuisines, clarified butter features prominently in Indian cooking, while compound butters infused with herbs, spices, or seafood add complexity to grilled proteins and vegetables. Temperature control is critical: butter breaks down above 350°F (175°C), making it unsuitable for high-heat cooking compared to oils with higher smoke points.