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-tablespoon butter

Oils & FatsYear-round, though butter made from grass-fed milk may have more pronounced flavor and color during spring and summer months in temperate regions.

Butter is primarily fat, containing fat-soluble vitamins A and D, along with butyric acid and conjugated linoleic acid (CLA). It is calorie-dense at approximately 717 calories per 100g, with negligible carbohydrates or protein.

About

Butter is a dairy fat produced by churning cream or milk to separate the butterfat from the buttermilk. It is composed of approximately 80-82% butterfat, 15-17% water, and 1-2% milk solids, and originates from bovine milk. The product is typically pale yellow to deep golden in color, depending on the animal's diet and season, with a rich, creamy flavor and a relatively low melting point of around 90-93°F (32-34°C).

Common varieties include salted and unsalted butter, with regional differences in fat content and churning methods. European-style butters contain higher fat percentages (86% or more) due to extended churning, while clarified butter (ghee) removes nearly all water and milk solids. The flavor profile ranges from sweet and mild in cultured butters to more acidic and tangy in traditionally fermented versions.

Culinary Uses

Butter serves as a fundamental cooking fat and flavor enhancer across virtually all culinary traditions. It is used for sautéing, pan-frying, and baking, where its emulsifying properties create tender pastries, cakes, and sauces. In French cuisine, butter is essential to beurre blanc and other classical sauces; in Indian cooking, ghee (clarified butter) is used for tempering spices and frying. Butter also functions as a finishing element, providing richness and glossy texture to soups, vegetables, and pasta dishes. Its melting point and flavor make it indispensable in both sweet and savory applications.

Forms & Preparations

Unsalted (Sweet) Butter — Pure butterfat with no added salt; preferred in baking and cooking where salt content must be controlled.
Salted Butter — Butter with added salt for preservation and flavor; commonly used as a table butter and in cooking when salt addition is desired.
Cultured Butter — Cream fermented before churning, producing tangy, complex flavor; popular in European cuisines and artisanal baking.
Ghee (Clarified Butter) — Butter heated to remove water and milk solids, resulting in pure butterfat with higher smoke point; essential in South Asian cooking.
Browned Butter (Beurre Noisette) — Butter heated until milk solids caramelize, creating nutty flavor and darker color; used in finishing sauces and baking.