g/1oz unsalted butter
High in saturated fat and calories (approximately 102 calories and 11.5g fat per tablespoon); contains fat-soluble vitamins A, D, E, and K2, and butyric acid, a short-chain fatty acid with potential metabolic benefits.
About
Unsalted butter is a dairy fat composed of churned cream from cow's milk, containing approximately 80-82% butterfat, 15-17% water, and trace milk solids. Unlike salted butter, unsalted varieties contain no added sodium chloride, allowing the pure flavor of the butter and greater control over salt levels in culinary applications. Butter originates from the churning process, which separates butterfat globules from the liquid whey. The flavor profile is rich, creamy, and slightly sweet, with subtle nutty notes that develop during cooking. Color ranges from pale yellow to deep golden depending on the season and the cow's diet.
Culinary Uses
Unsalted butter is fundamental across international cuisines, essential for baking, sauce-making, and sautéing where salt content must be precisely controlled. In French cooking, it forms the base of beurre blanc and other classical sauces; in pastry work, it creates lamination in croissants and puff pastry. It is used for finishing dishes, enriching soups and risottos, cooking vegetables, and browning for nutty flavoring (beurre noisette). Unsalted butter's neutral salt profile makes it indispensable in both sweet and savory preparations where flavor precision is required.