Preparation, uses, and tips
Butter is used in sautéing, as a flavoring for cooked vegetables, and in the making of many toppings and
sauces. It is the traditional foundation for pastry dough, pie crusts, and cookies, for icing,
and is used in making of certain candies. It is also used to add flavor when poaching,
grilling, or broiling fish and meats.
Butter has a narrow melting range—82.4 to 96.8°F (28 to 36°C)—so use
very low heat when melting butter to avoid scorching. Clarified butter is becoming
increasingly popular for sautéing and baking because it is less likely to burn at high
Lightly salted butter is the kind most often used in general cooking.
This type of butter is used in cooking and as a table butter by those who enjoy its subtle
flavor. It has a mild, slightly tart taste. Sweet butter is used in cooking to create special
effects, such as extra-light, flaky pie crusts. It can be used to garnish toast or bagels, and
to season vegetables, just like salted butter. For those who must watch their salt intake,
sweet butter is worth considering. A pat of salted butter contains about 41mg of salt, whereas
a pat of sweet butter contains less than 1 mg.
This is butter that has been whipped with air to make it light and fluffy. It is packaged
in tubs and used as a table spread. Because of its air content, it is less dense than
solid-type butters—by comparison, its weight (and also its fat content) are reduced by
about a third—yet the basic flavor is retained.
Many products are now available that combine butter with vegetable oils that are lower in
This is a rich form of butter, made from cultured cream. It is popular in Europe and is now
being produced in the United States; it is available in most regions of the country.
Clarified butter (ghee)
Clarified butter retains only the fat content of butter, not its milk protein and solids.
As a result, it burns less readily when used in sautéing and baking.
Butter, 1 tsp (5g)
Total Fat: 5.0g