Ingredient encyclopedia

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Eggs & Dairy

Unsalted Butter

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.