g/3½oz butter

Butter is a fat-based dairy product made by churning cream or milk to separate the butterfat solids from the liquid buttermilk. Originating in ancient civilizations across Europe and Asia, butter is composed of approximately 80% butterfat, 15-16% water, and 1-2% milk solids. It exists in a semi-solid state at room temperature and is typically pale yellow to golden in color, depending on the diet of the source animal and the season. Cultured butter, made from fermented cream, has a distinctly tangy flavor and is common in European traditions, while sweet cream butter, made from unfermented cream, is more prevalent in North America. Clarified butter, or ghee, is produced by melting butter and removing water and milk solids, creating a shelf-stable product with a higher smoke point.

The physical texture of butter ranges from firm when refrigerated to soft and spreadable at room temperature. Its flavor profile ranges from clean and neutral in sweet cream varieties to complex and slightly acidic in cultured varieties, with nuances influenced by the pasture diet of dairy cows.

Butter is a foundational ingredient in cooking and baking across virtually all culinary traditions. In French cuisine, it serves as the base for beurre blanc and hollandaise sauces, and is essential for achieving the laminated layers in croissants and puff pastry. In baking, butter contributes to the tender crumb of cakes, cookies, and pastries through its emulsifying properties and fat content. It is used for sautéing vegetables, searing meats, and finishing dishes to add richness and depth of flavor. In clarified form (ghee), it is central to Indian and South Asian cooking, offering a high smoke point suitable for high-heat cooking and long storage in warm climates. Compound butters—mixed with herbs, spices, or other ingredients—are used as finishing elements for steaks, vegetables, and seafood.