of salted butter
Rich in saturated fat and fat-soluble vitamins (A, D, E, and K2), particularly from grass-fed sources. Contains approximately 80-82% butterfat, 16-17% water, and 1-2% milk solids by composition.
About
Salted butter is an emulsion of butterfat, water, and milk solids, with added salt for preservation and flavor. It is produced by churning fresh cream (typically from cow's milk) until the fat globules rupture and coalesce into a solid mass, after which salt is incorporated. The salt content typically ranges from 1.5 to 2.5 percent by weight, historically used as a preservation method before refrigeration and now primarily valued for its flavor-enhancing properties. The pale yellow to golden color depends on the diet of the dairy cattle and the season; grass-fed butter tends to be more deeply colored in spring and summer months.
Salted butter has a slightly tangy, savory flavor profile that complements both sweet and savory applications. The salt enhances the natural dairy notes and provides a subtle umami quality that unsalted butter lacks.
Culinary Uses
Salted butter is widely used across European, American, and global cuisines for cooking, baking, and finishing dishes. It serves as a cooking fat for sautéing vegetables, searing meats, and creating pan sauces, though its lower smoke point (around 350°F/175°C) makes it less suitable for high-heat applications than clarified butter or oils. In baking, salted butter adds flavor directly to breads, pastries, and cakes, though bakers often prefer unsalted butter for precise salt control. It is also used as a finishing butter for vegetables, grains, and proteins, spread on bread and toast, and as a component in compound butters and beurre blanc sauces. The salt content makes it particularly valued in French, Italian, and Northern European cuisines.