stick plus 4 tbs. melted butter
Rich in saturated fat and fat-soluble vitamins (A, D, E, K), though nutritional composition varies based on pasture diet of dairy animals. Contains approximately 7.2 grams of fat per tablespoon.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream or milk. The most common form in Western cooking is derived from cow's milk and typically contains 80-82% butterfat by weight, with the remaining composition of water and milk proteins. Butter exists in solid form at room temperature and melts into a golden liquid at approximately 32-35°C (90-95°F). Clarified butter, or ghee, is produced by removing water and milk solids, yielding a pure fat product with a higher smoke point. Butter's flavor ranges from sweet and delicate in unsalted varieties to rich and cultured in European-style butters made from fermented cream.
When melted, butter separates slightly, with milk solids settling and water evaporating, creating a versatile liquid fat suitable for basting, drizzling, and cooking.
Culinary Uses
Melted butter serves as a fundamental cooking medium and finishing agent across global cuisines. It is used for sautéing vegetables, basting meats, making sauces (such as beurre blanc and brown butter reductions), and brushing onto bread, pastries, and prepared dishes. In baking, melted butter is incorporated into batters for cakes, cookies, and quick breads, and brushed between phyllo sheets for laminated pastries. Melted butter functions as a condiment when drizzled over seafood, steamed vegetables, and finished dishes, and serves as a dipping sauce for bread and lobster. The application of melted butter in small quantities (measured in tablespoons) typically indicates finishing, enriching, or brushing applications rather than as a primary cooking medium.