g/6oz butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties; butter provides butyric acid and conjugated linoleic acid (CLA), though it is calorie-dense and high in saturated fat.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or milk. Originating in ancient Mesopotamia and central Asia, it has been a staple fat in European and South Asian cuisines for millennia. The ingredient consists of approximately 80-82% butterfat, 15-17% water, and 1-2% milk solids, with a pale yellow to deep golden color depending on the diet of the dairy animals and the season. Butter's flavor ranges from sweet and mild to rich and nutty, with cultured varieties developing tangy, complex notes through lactic fermentation. Key varieties include unsalted (sweet cream), salted, clarified (ghee), and cultured butter, each with distinct applications in cooking and baking.
Culinary Uses
Butter serves as a fundamental cooking fat and flavor agent across Western, European, and South Asian cuisines. It is essential in baking for creating laminated doughs (croissants, puff pastry), enriching cakes and cookies, and producing tender, flaky pastries. In savory cooking, butter is used for sautéing, pan-frying, and finishing dishes with beurre blanc and compound butters. It contributes essential flavor to sauces, soups, and vegetables, and provides textural richness to dishes like French classical cuisine preparations and Indian curries. Clarified butter (ghee) is preferred in Indian and Middle Eastern cooking for its higher smoke point and extended shelf stability.