plus 1 cup butter

Oils & FatsYear-round; however, traditional butter from grass-fed cattle exhibits seasonal variation in color and flavor intensity, with spring and early summer butter typically richer and more golden due to fresh pasture grazing.

Rich in saturated fat and fat-soluble vitamins A, D, E, and K2, particularly in grass-fed varieties. Contains butyric acid and conjugated linoleic acid (CLA), compounds with potential metabolic benefits.

About

Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk. Originating from dairy cultures across Europe, particularly in Northern Europe and the British Isles, butter is composed of at least 80% butterfat by regulatory standards in most countries. The remaining composition consists of water and milk solids (casein and lactose). Butter exhibits a pale yellow to deep golden color depending on the diet of dairy cattle and the season; grass-fed butter tends toward deeper gold. Its flavor ranges from mild and sweet to rich and slightly tangy, with nutty undertones developing during culturing in traditional production. Clarified butter (ghee) represents a form with milk solids removed, while compound butters incorporate herbs, spices, or other ingredients.

Culinary Uses

Butter serves as a fundamental cooking fat across Western and global cuisines, functioning as a medium for sautéing, pan-frying, and roasting; as an emulsifying agent in sauces like beurre blanc and hollandaise; and as a key structural component in baked goods including pastries, cakes, and laminated doughs. It is essential in French cuisine (beurre noisette, beurre monté) and appears across Scandinavian, British, and Central European cooking traditions. Beyond cooking, butter is used as a table spread and in finishing dishes to enrich sauces and vegetables. Its lower smoke point (approximately 350°F/177°C) makes it better suited for low-to-medium heat applications; high-heat cooking typically employs clarified butter or alternative fats.

Forms & Preparations

  • Unsalted (sweet) butter — Pure butter without added salt; preferred by professional cooks for precise seasoning control in both sweet and savory applications
  • Salted butter — Butter with added salt for preservation and flavor; commonly used as a table spread and in casual cooking
  • Clarified butter (ghee) — Butter with milk solids and water removed through gentle heating and straining, resulting in pure butterfat with higher smoke point and extended shelf life
  • Cultured butter — Butter made from fermented cream, offering tangy flavor and increased depth; popular in French and European baking
  • Brown butter (beurre noisette) — Butter heated until milk solids caramelize, developing nutty flavor and golden-brown color; used in finishing dishes and certain baked goods
  • Compound butter (beurre composé) — Butter blended with herbs, spices, or other ingredients, chilled, sliced, and used to finish steaks, vegetables, or bread