or 75 g butter
Rich in fat-soluble vitamins A, D, E, and K2, particularly from grass-fed sources; butter provides butyric acid, a short-chain fatty acid with potential digestive benefits.
About
Butter is an emulsified dairy fat produced by churning cream or milk to separate the butterfat solids from the liquid buttermilk. This ancient preserved dairy product typically contains 80-82% milk fat, 15-17% water, and trace amounts of milk solids and salt, depending on the production method and region. The fat exists as an emulsion of microscopic globules suspended in water, giving butter its characteristic solid or semi-solid state at room temperature. Butter may be salted or unsalted, cultured or sweet cream, and varies in color from pale yellow to deep golden depending on the diet of the dairy animals and the season of production.
Culinary Uses
Butter serves as a fundamental ingredient and cooking medium across nearly all culinary traditions. It is used for sautéing, pan-frying, and roasting; creaming with sugar for baked goods; emulsifying sauces (classical French beurre blanc, hollandaise, and compound butters); enriching pasta and grain dishes; and finishing dishes for flavor and mouthfeel. In baking, butter contributes to the structure and tenderness of cakes, cookies, pastries, and breads. Clarified butter (ghee) is essential in Indian and Middle Eastern cuisines, while browned butter (beurre noisette) enhances desserts and vegetable dishes. Butter's emulsifying properties make it indispensable in French cuisine and classical cooking techniques.