lb butter
Rich in fat-soluble vitamins A, D, E, and K, particularly in grass-fed varieties; primarily composed of saturated fat with smaller amounts of monounsaturated and polyunsaturated fats.
About
Butter is a solid dairy fat produced by churning cream or milk to separate the butterfat from the buttermilk. Originating from pastoral cultures across Europe, Asia, and the Middle East, butter consists of approximately 80-82% milk fat, 15-17% water, and 1-2% milk solids. The primary milk fat is composed of triglycerides with varying saturated and unsaturated fatty acid profiles. Butter's flavor ranges from sweet and delicate in lightly salted or unsalted varieties to rich and tangy in European cultured butters, which undergo a fermentation process before churning. Color varies from pale yellow to deep golden depending on the feed of dairy cattle and production method.
Butter's texture—firm when cold, creamy when softened—makes it distinct from other dairy fats like ghee (clarified butter) or crème fraîche. European-style butters, particularly French varieties, contain higher fat content (86%+) and a tangy note from lactic acid fermentation, while American butter is typically sweet and salted.
Culinary Uses
Butter is fundamental to Western and Northern European cuisines, used for sautéing, pan-frying, baking, and as a finishing fat in sauces and vegetables. In French classical cooking, beurre blanc and beurre noisette (brown butter) are essential sauces; in Italian cuisine, butter appears in risotto and pasta dishes. Pastry-making—including croissants, laminated doughs, and shortbread—depends critically on butter's emulsifying properties and ability to create flakiness through layering. It serves as a medium for building flavor foundations in mirepoix and roux-based sauces, and as a rich mounting agent (monter au beurre) to finish soups and sauces. Browned butter (noisette) adds nutty depth to vegetables, pasta, and delicate proteins.