Unsalted Butter

Unsalted butter is a pale yellow dairy fat made by churning cream without added salt. It melts smoothly, browns readily with a nutty aroma, and tastes creamy and sweet without a saline edge. Cooks use it for precise seasoning in baking, sauces, sautéing, and finishing, and it is commonly sold in sticks or blocks around 80% fat.\n\nButter has roots in ancient pastoral cultures across Eurasia; modern sweet-cream styles spread with pasteurization and refrigeration. Unsalted butter is central in European and North American baking and sauce traditions and is produced worldwide from cow’s milk.