Description

Butter is a dairy product, derived exclusively from milk and/or products obtained from milk like cream (pasteurized fresh or (deep-) frozen cream) containing up to 82% of milk fat. The other components of butter are max. 16% water and 2% of non-fat dry matter (salt).

When heated, butter develops a magnificent nutty flavor. When used as a cooking medium, such as for sautéeing vegetables, it complements and enhances the flavors to the food that is being cooked in it. It also adds complexity to the flavor of sauces.