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, finished with ice-cold butter cubes into an emulsion. Originally from the Loire region (Muscadet area), traditionally served with pike-perch or whiting.
Butter heated until the milk proteins caramelise and release a nutty aroma (hazelnut hue = noisette). Foundation for sole meuniere: sole dredged in flour, fried in butter, finished with beurre noisette and lemon.
Laminated Parisian pastry: alternating layers of dough and butter (tourage), 27 layers, kept cold throughout. High-quality butter (min. 84% fat, preferably AOP beurre the Charentes) distinguishes a flat from a feuillete croissant.
Compound herb butter: softened butter mixed with finely chopped parsley, lemon juice and salt, rolled in foil and chilled. Melted directly on grilled meat or fish as a finishing touch.
warm emulsion sauce of egg yolk, clarified butter and lemon juice. Technically demanding: whisk yolks au bain-marie to ribbon stage, than stream in warm butter without coagulating. Base for Bearnaise and Choron.
Burgundian beef stew: beef braised in red wine with pearl onions, bacon and mushrooms. Butter plays a role in the searing and finishing of the sauce. Julia Childs version made this dish world-famous.
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; add cold fat or lemon immediately
Stir cold butter cubes in slowly for a glossy sauce finish
Butter with thyme and garlic, spoon over meat during pan-frying
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 lees in oak, develops a natural buttery richness that mirrors and amplifies the flavour of butter in cooking.
- Meursault
- Meursault Premier Cru
Lightly oaked Chardonnay mirrors the creamy richness of butter sauces without overpowering. The subtle vanilla and toast notes from oak complement the nutty character of beurre noisette preparations.
- Saint-Veran
- Pouilly-Fuisse
- Macon-Villages
The full body and floral peach aromas of Viognier pair excellently with butter in dishes with chicken, fish or root vegetables. The rich mouthfeel matches the coating quality of butter sauces.
- Condrieu
- Pays dOc Viognier
Pouilly-Fuisse combines the richness of Burgundian Chardonnay with a mineral undertone: a sophisticated match for beurre blanc and other Loire-style butter preparations.
- Pouilly-Fuisse
- Pouilly-Fuisse Premier Cru
Soave Superiore has more depth than basic Soave: almond, white blossom and light minerality. An affordable alternative that works beautifully with lighter butter preparations on vegetables or white fish.
- Soave Classico
- Soave Superiore
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 (refrigerated) of -18°C (freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Butter professionally?
The primary professional technique for Butter is Clarifying (beurre clarifie) at 60-70°C for 20-30 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.
Juridische disclaimer — Uitsluitend ter informatie
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Informatief karakter
De informatie op deze pagina is uitsluitend opgesteld als referentiemateriaal voor professionele keukenmedewerkers. KitchenNmbrs levert geen juridisch, medisch of commercieel advies. De gegevens over bereidingstechnieken, bewaartemperaturen, HACCP-richtlijnen en allergenen zijn gebaseerd op algemeen beschikbare vakbronnen en gelden voor de onbewerkte grondstof in ongewijzigde toestand.
Uw verantwoordelijkheid als exploitant (FBO)
Op grond van EU Verordening 1169/2011 (Voedselinformatieverordening) en EU Verordening 852/2004 (HACCP-hygiëneverordening) is de exploitant van het levensmiddelenbedrijf — de Food Business Operator (FBO) — zelf en uitsluitend verantwoordelijk voor:
- Correcte, actuele en volledige allergeneninformatie aan de eindconsument;
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Allergeneninformatie — Beperkingen
De allergeninformatie op deze pagina betreft de grondstof als zodanig. De feitelijke allergenensamenstelling van uw inkoop kan afwijken als gevolg van:
- Wisselende leveranciers, productiefaciliteiten of teeltregio's;
- Kruiscontact tijdens productie, transport of opslag ("may contain");
- Gewijzigde productformuleringen die nog niet in openbare bronnen zijn verwerkt;
- Verwerking of bewerkingen in uw eigen keuken die nieuwe allergenen introduceren.
Verifieer allergenen altijd via de actuele specificatiebladen (spec sheets) van uw leverancier. Mondeling of informeel verstrekte allergeneninformatie is niet rechtsgeldig onder EU VO 1169/2011.
Melk-allergeen en lactose-intolerantie
Het EU-14 allergeen "Melk (inclusief lactose)" omvat twee onderscheiden aandoeningen die beide declaratieplichtig zijn: (1) koemelkallergie — een immunologische reactie op melkeiwitten (caseïne, wei), en (2) lactose-intolerantie — een enzymatisch tekort (lactase) waardoor melksuiker niet verteerd wordt. Beide groepen dienen apart geïnformeerd te worden op de menukaart. Lactosevrij is niet hetzelfde als melkeiwitvrij: een gast met koemelkallergie kan nog steeds reageren op lactosevrije producten.
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Officiële bronnen en toezichthouders
Juridische grondslag: EU VO 1169/2011 Bijlage II (EU-14 allergenen) · EU VO 852/2004 (HACCP) · Warenwetbesluit informatie levensmiddelen (NL) · BW Boek 6 art. 162/163
