plus 2 tsp butter or olive oil

Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or whole milk until the fat globules coalesce into a solid mass. Originating from dairy cultures across Europe and Asia, butter is composed of approximately 80-82% butterfat, 15-17% water, and 1-2% milk solids, with a pale yellow to deep golden hue depending on the diet of the source animal and production methods. The flavor profile ranges from sweet and mild in lightly salted varieties to rich and complex in cultured butters, which undergo lactic fermentation.

Olive oil is a pressed oil extracted from the fruit of the olive tree (Olea europaea), native to the Mediterranean region. It is composed primarily of monounsaturated fatty acids and is classified by production methods: extra virgin (first cold-pressed, minimal processing), virgin, and refined grades. The flavor spectrum extends from delicate and buttery in light oils to peppery and herbaceous in robust, early-harvest varieties.

Butter serves as a foundational cooking medium and flavor enhancer across European, American, and global cuisines. It is used for sautéing, pan-frying, baking, and creating emulsified sauces such as beurre blanc and hollandaise. Butter's lower smoke point (approximately 350°F/177°C) makes it suitable for moderate-heat cooking and finishing dishes. It contributes richness to baked goods, risottos, and compound butter preparations.

Olive oil functions as both a cooking medium and finishing oil, central to Mediterranean, Middle Eastern, and modern global cuisine. Extra virgin olive oil is used raw in dressings, dips, and drizzles; refined olive oil suits sautéing and roasting. Its distinct flavor profile pairs with vegetables, grains, legumes, and seafood, while its health properties make it a staple in health-conscious cooking.