or 2 teaspoons butter

Butter is an emulsified fat product made by churning cream or milk, typically from bovine sources, until the fat globules coalesce into a solid or semi-solid mass. It consists of approximately 80% milk fat, 15-16% water, and 1-2% milk solids. The color ranges from pale yellow to deep golden, depending on the animal's diet and the season; grass-fed butter tends to be richer in color due to higher concentrations of beta-carotene. Butter's flavor profile is characteristically rich, creamy, and slightly sweet, with subtle nutty notes that intensify when the butter is browned. Varieties include salted, unsalted, clarified (ghee), and cultured butters, which are fermented for enhanced tangy complexity.

Butter originated in the Indian subcontinent and Central Asia, with evidence of its production dating back thousands of years. It became a staple across European, Middle Eastern, and North American cuisines. Different regions produce distinctive butters: French cultured butter, Irish grass-fed butter, and European-style American butter (higher fat content) are notable examples.

Butter serves as both a cooking fat and finishing ingredient across global cuisines. It is essential in baking, where it creates laminated layers in pastries, contributes to tender crumb structure in cakes, and adds richness to cookies and pie crusts. In savory cooking, butter is used for sautéing, pan-frying, and creating emulsified sauces (beurre blanc, beurre noisette). It is commonly mounted into reductions to add gloss and richness, and used to finish soups, vegetables, and grains. Clarified butter (ghee) is fundamental to Indian, Middle Eastern, and Southeast Asian cuisines. Brown butter (noisette) provides a nutty flavor suitable for vegetables, pasta, and desserts. Compound butters—infused with herbs, spices, or citrus—are used to top steaks, fish, and vegetables.