Butter

Butter is a dairy fat made by churning cream, containing approximately 80% fat, and is a fundamental ingredient in European cuisine. It has a characteristic delicate, creamy flavor that transforms into a rich, nutty aroma when heated. It is used as a spread, as the base for sauces and roux, for frying, and in baking. Clarified butter has a higher smoke point and is suitable for frying at high temperatures. Butter gives pastries their flakiness, cookies their distinctive flavor, and sauces a silky consistency. It comes in salted and unsalted varieties, unsalted is preferred in baking and confectionery. Quality varies depending on the cows' diet and processing methods.