Butter, In Full Detail

We’re not saying we couldn’t live without butter, but both home and restaurant kitchens would fall into a serious depression. Butter cookies? Beurre noisette? Steak with butter? Ravioli with sage and butter? Creamy sauces, flaky pastries, baby potatoes glazed in butter? That amazing slice of bread with butter and jam? Ah, the delicious ways of butter and the recipes it alone can perfect.

It may sound like an ode, and maybe it is. After all, we’re all cooks—easily tempted by flavor and nostalgia. Of course, we mean no offense to our vegan friends. We just want to tell the story of this wonder-ingredient that stirs both appetites and controversy.

The “Barbarian” Butter

Like many great foods, butter was supposedly discovered by accident. Legend has it that milk carried in animal skins during long journeys was shaken so much that solid fat clumps formed—thus, butter. For a long time, this remained the basic method: cream or milk churned inside skins until butter formed.

But butter wasn’t always celebrated. Ancient Greeks considered it barbaric. In their warm climate, butter spoiled quickly—unfit for refined dining. That’s why olive oil remained the fat of choice across the Mediterranean. Butter was left to the “barbarians” of the north, like the Scandinavians, where the colder climate preserved it well and turned it into a prized and nourishing food. Eventually, it became a valuable Scandinavian export product.

The Noble Butter

In the Middle Ages, butter was mostly consumed by the lower classes. But around 1600, the Roman Catholic Church allowed its consumption during Lent. This ecclesiastical green light elevated butter’s status in aristocratic kitchens, first as a spread, then melted as a sauce—especially in England.

By 1800, France and Ireland were major producers of quality butter. Demand grew so high that margarine was invented as a substitute. Emperor Napoleon III even offered a reward for an affordable butter alternative—leading to the creation of margarine from beef fat. Later, margarine took over the market, supported by massive marketing campaigns labeling it the “healthier” alternative.

By the 1950s, the American Heart Association warned against saturated fats, sparking the global “low-fat” trend and pushing margarine into every household. But in the last decade, research has shifted, showing that saturated fats aren’t necessarily the villains we once thought. Low-fat diets are no longer the ultimate solution. So yes—it’s still worth keeping a stick of butter in the fridge, whether for spreading, sautéing, or baking something wonderful.

Kitchen Tips

Keep it fresh: Only refrigerate what you’ll use in the next 2 weeks. Freeze the rest in portions—wrap in plastic wrap and then foil.
Preserve flavor: Store in an airtight container to maintain taste and avoid absorbing fridge odors.
Soften quickly: Slice butter and place in a bag or between parchment sheets. Tap gently with a rolling pin to make it instantly spreadable.
Melt gently: Use a thick-bottomed pan over low heat. Add butter in chunks and stir. Remove from heat when about 75% melted—residual heat will finish the job.
Grate or shave it: For pie tops or gratins, use a vegetable peeler to slice cold butter, or grate it if firm enough.

Types of Butter

Unsalted Butter: The most common kind in stores, with 65% or 82% fat content. Used in most recipes.
Salted Butter: Savory, with added salt. Ideal for spreading on bread, pancakes, or steamed vegetables.
Spreadable Butter: Usually mixed with olive oil to make it softer. Great for toast—not recommended for cooking.
Ghee (Clarified Butter): Butter with milk solids and proteins removed by heating. Lactose-free and very stable for high-heat cooking.
Beurre Noisette: Made by gently heating butter until milk solids brown. Adds a nutty, deep flavor—loved in French cuisine.
Smoked Butter: Wrapped in cheesecloth and smoked over ice in a steel tray, far from the flame. Infuses a unique smoky aroma.
Flavored Butter: Easy to make at home with scallions, garlic, dill, parsley, chili flakes, mustard seeds, dried tomatoes, honey, berries, or lemon zest—for sweet or savory blends.