stick less 1 tablespoon sweet butter
High in fat (approximately 80% fat content) and a source of fat-soluble vitamins A, D, E, and K, particularly when made from grass-fed cream; contains short- and medium-chain fatty acids with potential metabolic benefits.
About
Sweet butter, also called unsalted butter, is an emulsified dairy product made by churning cream (the fat-rich portion of milk) until the fat globules coalesce into a solid mass, separated from the buttermilk. Unlike salted butter, sweet butter contains no added sodium chloride, allowing the pure flavor of the milk fat to predominate. The color ranges from pale yellow to deep golden depending on the diet and breed of dairy cattle; grass-fed butter tends toward richer hues. Sweet butter has a smooth, creamy texture and mild, slightly tangy dairy flavor derived from the milk's natural lactic acid content.
Culinary Uses
Sweet butter is a fundamental ingredient across cuisines, valued for its neutral flavor profile and versatility in both sweet and savory applications. It serves as a fat base for sauces (beurre blanc, hollandaise), enriches pastries and baked goods, and is used for sautéing and finishing dishes. In French cuisine, it is essential to classic cooking techniques; in American and European baking, it is preferred for flavor control. Sweet butter is also used as a table butter and for making clarified butter (ghee) and brown butter (beurre noisette). The absence of salt allows cooks to control sodium levels precisely in recipes.