lb. 4 oz. butter

Butter is an emulsified dairy fat produced by churning cream or milk to separate the butterfat solids from the buttermilk. Originating from ancient civilizations that domesticated cattle, butter is composed of approximately 80–82% butterfat, 15–17% water, and 1–2% milk solids. The flavor, color, and texture vary depending on the feed of the dairy animals, the season of production, and regional production methods. European-style butters typically contain higher fat percentages (85–86%) and a tangier profile due to the use of cultured cream, while American butter is generally sweeter with a lower fat content.

Butter exists in multiple grades and types, including unsalted (sweet cream), salted, clarified (ghee), and browned varieties. The color ranges from pale yellow to deep golden, influenced by the carotenoid content in the animal's diet, particularly when grass-fed.

Butter serves as a fundamental cooking fat and flavor enhancer across virtually all culinary traditions. It is essential for pastry-making, baking, and laminated dough preparation due to its ability to create layers and structure. In sauces, butter acts as an emulsifier for beurre blanc, béarnaise, and compound butters. It is used for sautéing, pan-frying, and finishing dishes, as well as in creaming methods for cakes and cookies. Clarified butter (ghee) is preferred in Indian, Middle Eastern, and Southeast Asian cuisines for its higher smoke point and shelf stability. Browned butter (beurre noisette) adds nutty depth to vegetables, grains, and desserts.