Butter is the one of the chef's best friends. Its usages are multiple: it adds smoothness to a sauce, shine to vegetables, flavour to cakes and cookies... It is used in frying, braising, sauteing, broiling. It is a major component to French cuisine, and it is in the center of the discussions about the French paradox.

Butter is essentially the fat of milk. It is usually made from sweet cream (as opposed to sour cream) and is salted. To be called butter, it must contain not less than 80% of milk fat.

Different types of butter

Cultured butter

An unsalted butter made from cream to which bacterial culture has been added. This gives it a distinctive, delicate, tangy taste that some refer to as having "old-country flavour".

Whipped butter

Made by the uniform incorporation of air or inert gas
into butter. It makes it softer and easier to spread. It does not have the same density as regular butter, therefore, it should not be used in recipes calling for plain butter.

Churned butter or sweet butter

It is traditional, everyday butter.

Flavoured butter

Butter herbs and/or spices have been added during the process, for example garlic butter.

Farm butter

Called "beurre cru" (raw butter) in France, it is made from unpasteurized milk. It typically has a better taste, but does not keep well.

Ghee

A type of clarified butter that originated in Eastern cultures. It is simmered until the moisture evaporates and the butter carmelizes. Available in specialty stores

Other appelations

Unsalted

Contains 0% salt.

Semi-salted butter or lightly salted

Contains one percent salt (0.5% to 3% in Europe)

Salted butter

Contains two percent salt (3% in Europe). The salt helps to keep the butter for a longer time.

In the USA

Butter grades are determined by classifying the flavour, then rating the body, color and salt characteristics. The resulting score translates into a grade B, A, or AA.