oz/200 g butter
Butter is primarily fat (containing both saturated and unsaturated fatty acids) and provides fat-soluble vitamins including vitamins A, D, E, and K2. A 14-gram serving (approximately one tablespoon) contains approximately 100 calories and 7 grams of fat, with trace amounts of milk solids contributing minimal protein.
About
Butter is a dairy product made by churning cream or milk to separate the butterfat from the buttermilk. Originating from ancient practices documented across multiple civilizations, butter consists of approximately 80-82% milk fat, 15-17% water, and trace amounts of milk solids. The pale yellow to deep golden color depends on the animal's diet and breed, with variations in flavor intensity and texture based on fermentation level (sweet cream versus cultured butter), moisture content, and salt addition. European-style butters typically contain higher fat content (86%) than standard American butter, while clarified butter (ghee) represents a further processed form with milk solids removed.
Butter's flavor profile ranges from sweet and delicate in fresh, unsalted varieties to rich, nutty, and slightly tangy in cultured versions. The melting point, typically around 32-35°C (90-95°F), makes it suitable for both cooking and serving at room temperature.
Culinary Uses
Butter serves as a fundamental cooking fat and flavor enhancer across nearly all global cuisines. It is essential for creating the tender crumb in baked goods, emulsifying sauces (particularly in classical French cuisine), sautéing vegetables and proteins, and enriching finished dishes through finishing techniques such as beurre blanc or brown butter (beurre noisette). In pastry work, butter's solid state at refrigeration enables the creation of laminated doughs (croissants, puff pastry) and flaky pie crusts. Cultured butter is preferred for baking and sauce work due to its flavor complexity, while clarified butter (ghee) is favored in Indian and Middle Eastern cuisines for its higher smoke point and extended shelf stability. Compound butters infused with herbs, garlic, or spices serve as flavor condiments for grilled meats and vegetables.