plus 1/2 cup butter

Oils & FatsYear-round, though butter from grass-fed cattle exhibits more pronounced flavor and deeper color during spring and summer months when animals consume fresh pasture.

Rich in saturated fat and fat-soluble vitamins (A, D, E, K), butter also contains conjugated linoleic acid (CLA) and butyric acid, which support digestive health. It is calorie-dense at approximately 717 calories per 100 grams.

About

Butter is an emulsified fat product produced by churning cream or milk, resulting in the separation of butterfat solids from buttermilk. Originating from dairy cultures across Europe and beyond, butter consists of approximately 80-82% butterfat, 15-17% water, and 1-2% milk solids. The flavor profile ranges from sweet and mild in fresh, lightly salted varieties to rich and complex in cultured or browned preparations. Color varies from pale yellow to deep golden depending on animal diet, season, and regional production methods.

Culinary Uses

Butter serves as a foundational ingredient across global cuisines, functioning as a fat for cooking, baking, emulsifying, and flavor enhancement. It is essential in French cooking for sauces (beurre blanc, beurre noir), pastry lamination (croissants, puff pastry), and finishing dishes. In baking, butter provides richness, tenderness, and flavor to cakes, cookies, and breads. It is used for sautéing vegetables, browning meats, and creating roux for thickening sauces. Clarified butter (ghee) is prevalent in Indian and Middle Eastern cuisines, while whole butter is preferred in European preparations where its water content contributes to specific textures.

Forms & Preparations

  • Whole butter — Traditional form with emulsified water and milk solids, used for most culinary applications
  • Clarified butter (ghee) — Milk solids and water removed through gentle heating, resulting in pure butterfat with higher smoke point
  • Brown butter (beurre noisette) — Heated until milk solids caramelize, producing nutty flavor and deepened color for finishing dishes and baking
  • Cultured butter — Cream fermented with lactic acid bacteria before churning, producing tangy flavor and improved baking properties
  • Whipped butter — Air incorporated during churning for lighter texture and easier spreading, typically salted for table use
  • Compound butter — Butter mixed with herbs, spices, citrus, or other flavorings, used for finishing steaks, vegetables, and bread