butter
Taste Profile
Primary Flavor
rich
Intensity
moderate
Flavor Notes
Pairs Well With
Cooking Behavior
Butter adds rich flavor but burns at around 150°C due to its milk solids. Clarified butter (ghee) has a higher smoke point of 250°C. For pan sauces, cold butter whisked in off heat creates a silky emulsion (monter au beurre).
Best Techniques
Common Mistakes
- Burning milk solids over high heat
- Adding to a screaming hot pan
- Using salted butter for baking (inconsistent salt levels)