tbs. melted butter
Butter is primarily composed of saturated fat (approximately 62% of total fat content) and contains fat-soluble vitamins including vitamin A, vitamin D, and vitamin E. It provides approximately 717 calories and 81 grams of fat per 100 grams.
About
Butter is an emulsion of milk fat, water, and milk solids produced by churning cream until the fat globules coalesce into a solid mass. It is derived from bovine milk and is a staple fat in cooking across European, American, and many other culinary traditions. Melted butter refers to butter that has been heated above its melting point (approximately 32–35°C / 90–95°F), transitioning from its solid state into a liquid oil while retaining its characteristic dairy flavor and golden color. The melting process separates the butterfat from water and milk solids, yielding a clarified or partially clarified liquid suitable for basting, drizzling, dipping, and incorporation into batters and sauces.
Culinary Uses
Melted butter serves as a versatile cooking medium and finishing fat across numerous culinary applications. It is commonly brushed onto dough for laminated pastries (croissants, puff pastry), brushed over finished baked goods to add richness and sheen, used as a dipping sauce for seafood and bread, and incorporated into batters for pancakes, waffles, and cakes. In sauces, melted butter emulsifies with other liquids to create classical preparations such as beurre blanc and hollandaise. It is also used for sautéing, shallow frying, and as a basting liquid for roasted meats and vegetables, where its milk solids contribute a nutty, caramelized flavor when heated to higher temperatures.