Butter
beurre · butter · burro
Butter: what every chef needs to know
Butter is one of the most fundamental ingredients in classical cuisine, comprising a minimum of 80% fat (EU standard), plus water (16%) and milk proteins. The melting point of butter falls between 28°C and 36°C (82–97°F). In commercial kitchens, three principal forms are distinguished: unsalted butter (the base for sauces and pastry), salted butter (table butter), and clarified butter (beurre clarifié: water and proteins removed, smoke point 250°C / 482°F). Beurre noisette (brown butter) is produced by heating regular butter until the milk proteins brown and develop a hazelnut aroma through the Maillard reaction. This is the flavour foundation for financiers, madeleines, sole meunière and countless other dishes. Butter emulsification is the cornerstone of sauces such as béarnaise, hollandaise and beurre blanc.
Butter: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Butter: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
The classic Loire butter sauce: shallot reduction in white wine and vinegar, mounted with ice-cold butter cubes to form an emulsion. Originally from the Loire region (Muscadet area), traditionally served with pike-perch or whiting. A stable emulsion requires cold butter and constant movement.
butter heat until the melkeiwitten karameliseren and a nutty aroma afgeven (hazelnoottint = noisette). Basis for sole meuniere: sole in flour gekeerd, fried in butter, afgemaakt with beurre noisette and lemon. the perfect beurre noisette requires aandacht: a seconde to long and the is beurre noir.
Gelamineerd Parisian brooddeeg: afwisselende lagen dough and butter (toureren), 27 lagen, cold gehouden during the proces. high quality butter (min. 84% fat, preferably AOP beurre the Charentes) is the onderscheid between a vlak and a feuillete croissant. professional proces of 2 to 3 days.
Compound herb butter: soft butter mixed with finely chopped parsley, lemon juice and salt, rolled in foil and chilled. Melted directly onto grilled meat or fish as a finishing touch. One of the basic preparations of classic restaurant cuisine.
warm emulsion sauce of egg yolk, clarified butter and lemon juice. Technically demanding: egg yolks whisked au bain-marie to the ribbon stage (ruban), than warm butter incorporated without coagulating. The base for Sauce Béarnaise (with tarragon) and Sauce Choron (with tomato).
Burgundian beef stew: beef braised in red wine with pearl onions, bacon and mushrooms. Butter plays a role in the searing and the finishing of the sauce. The famous Julia Child version made this dish world-famous outside France.
Butter: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Skim foam, pour off clear fat, leave milk solids behind
Stop at golden-brown and nutty aroma; immediately add cold butter or lemon
Slowly whisk in cold butter cubes for a glossy sauce
Butter + thyme + garlic, spoon over meat while cooking
Butter: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Butter: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Spring butter (May–June) from grass-fed cows has a richer colour and higher omega-3 content. Normandy and Brittany butters are renowned for superior quality from grass-fed herds.
Butter: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Butter: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Meursault is THE classic partner for butter sauces: the Chardonnay grape, fermented and aged on oak, naturally develops a buttery texture (malolactic fermentation) and ripe hazelnut notes. Beurre blanc with Meursault is a gastronomic given in haute cuisine.
- Meursault AOC (Bourgogne)
- Meursault Premier Cru Charmes
- Meursault Premier Cru Perrières
- Puligny-Montrachet AOC
Lightly oak-aged Chardonnay mirrors the creamy richness of butter sauces without overpowering them. The acidity cuts through the fat of beurre noisette or hollandaise and maintains balance. Choose 30–50% new oak: more oak masks the pure butter tones.
- Saint-Véran AOC (Mâconnais)
- Viré-Clessé AOC
- Sonoma Chardonnay (Californie, licht gerijpt)
- Pouilly-Fuissé AOC
The full body and floral peach aromas of Viognier pair excellently with butter in dishes featuring herbs and spices: clarified butter with asparagus, beurre blanc with tarragon. The low acidity of Viognier calls for a dish with sufficient flavour weight.
- Condrieu AOC (Rhône)
- Saint-Joseph Blanc AOC
- Viognier IGP Pays d'Oc (Languedoc)
- Yalumba Viognier (Australie)
Pouilly-Fuissé combines the richness of Burgundian Chardonnay with a mineral undertone: a step below Meursault in price, but an excellent alternative for butter preparations in the professional kitchen. Works particularly well with fish with butter sauce.
- Pouilly-Fuissé AOC
- Pouilly-Fuissé Premier Cru (nieuw erkend 2020)
- Saint-Véran AOC (buurapplicatie)
Soave Superiore has more depth than regular Soave: almond, white blossom, and light minerality. As a budget alternative with butter-fish combinations or butter sauce with risotto: more accessible in price, yet with sufficient character for the pairing.
- Soave Superiore DOCG (Veneto)
- Soave Superiore Riserva DOCG
- Pieropan Soave Classico (instap)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Butter
What is the difference between clarified butter and ghee?
Clarified butter (beurre clarifié): water and milk solids removed, light golden colour, smoke point 250°C (482°F). Ghee: heated longer until remaining proteins brown and caramelise; nutty flavour, darker, smoke point 270°C (518°F). Ghee is a traditional Indian product with a longer shelf life.
At what point do I stop cooking beurre noisette?
The moment the butter turns golden-brown and gives off an intense nutty aroma. This is the Maillard reaction of the milk proteins. Stop immediately: remove the pan from the heat and add a drop of lemon juice or cold water to arrest further browning. Beurre noir (black butter) means it's burned.
Can butter be replaced with margarine?
In professional kitchens, butter is the standard. Margarine (vegetable fat) has a different flavour, emulsification behaviour and cooking performance. For pastry: slightly less aeration. For sauces (béarnaise): margarine produces a different emulsion. Plant-based alternatives like nut or coconut butter work functionally for vegan preparations but are entirely different in character.
At what temperature should you store Butter?
Store Butter at 0°C to +5°C (refrigeration) or -18°C (freezing), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Butter professionally?
The primary professional technique for Butter is Klaren (beurre clarifié) at 60-70°C laag heat for 15-20 min. Always verify core temperature with a calibrated probe thermometer.
Does Butter contain allergens?
Butter contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Butter
Professional substitutes for butter in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
