tblsp butter
Rich in saturated fat and fat-soluble vitamins (A, D, E, and K₂), particularly from grass-fed sources; provides approximately 100 calories and 11 grams of fat per tablespoon, with no significant carbohydrates or protein.
About
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, traditionally made from cow's milk. This dairy fat product has been produced for millennia across cultures with access to dairy animals, with evidence of butter-making dating back to ancient civilizations. The composition of butter typically consists of 80-82% butterfat, 15-17% water, and 1-2% milk solids, creating a pale yellow to deep golden color depending on the diet of the dairy animals and the season. Butter's flavor ranges from sweet and creamy in fresh butter to more complex and nutty in cultured or aged varieties, with the Maillard reaction during cooking producing additional savory and toasted notes.
Culinary Uses
Butter serves as a fundamental cooking fat and flavor enhancer across virtually all culinary traditions, particularly in French, European, and North American cuisines. It is essential for baking, where its solid fat content creates flakiness in pastries and structure in cakes and cookies; for sautéing and pan-frying vegetables and proteins; and for creating emulsified sauces such as béarnaise and beurre blanc. Brown butter (beurre noisette) adds nutty depth to finishing dishes, while clarified butter (ghee) offers a higher smoke point for cooking. Butter is also used as a finishing touch—whisked into soups, sauces, and risottos to add richness, and served at room temperature with bread or as a condiment.