Unsalted Butter
sweet cream butter · European-style butter (higher fat, 82–84%)
Butter is a water-in-fat emulsion: approximately 80% milkfat, 16–17% water, and 2–3% milk proteins and sugars. It is not simply a cooking fat — it is an emulsifier (the milk proteins and lecithin in the aqueous phase stabilise the fat), a flavour carrier (fat-soluble aroma compounds dissolve readily into butter), and a browning agent. Noisette butter — cooked until the milk solids brown — is one of the most rewarding transformations in the kitchen.
Rich, creamy and clean with a mild dairy sweetness. At high temperatures: develops nutty, caramelised notes (noisette) from Maillard browning of the milk solids. Cultured European butter has a slight tanginess from lactic acid. The flavour is primarily from diacetyl and other short-chain fatty acids.
Plastic and spreadable at cool room temperature. Liquid above 36°C. The emulsion breaks above 60°C — which is why hot sauces finished with butter (monter au beurre) must stay below that temperature.
Refrigerate in an airtight container for up to 1 month. Freeze for up to 6 months. Butter absorbs surrounding aromas readily in the refrigerator — keep well-wrapped. For regular cooking use, a small crock at room temperature (away from heat and light) keeps well for 1–2 weeks.
Remove from the refrigerator 30–60 minutes before using in pastry, cake or sauces where soft butter is needed. For beurre noisette: heat in a light-coloured pan over medium heat; it will foam, then the foam will subside, then the milk solids will begin to brown to a deep amber. Remove immediately from the heat and strain if desired.