beurre

Beurre is the French word for butter, a dairy fat product produced by churning cream until fat globules coalesce. It is typically about 80 percent fat, 15-17 percent water, and trace milk solids, and can be unsalted or salted. Cultured versions are made from cream soured with lactic acid bacteria, which imparts a tangier flavor.

Beurre is produced from pasteurized cream that is churned to separate butterfat from buttermilk. The butter is washed, sometimes kneaded, and pressed to create a smooth, cohesive block. Variants include unsalted "beurre doux" and salted "beurre demi-sel" in French markets. In many cuisines, butter can be clarified to remove milk solids, forming beurre clarifié, which has a higher smoke point; clarified butter and ghee are common in other culinary traditions. Browning butter, or beurre noisette, develops a nutty aroma. Beurre manié is a kneaded mixture of butter and flour used as a thickener.

Culinary uses: butter is a fundamental fat for sautéing, baking, and finishing sauces. It is essential in pastry and laminated dough, and in sauces such as beurre blanc or as a finishing glaze on vegetables and fish.

Storage and nutrition: butter is rich in saturated fat and calories and provides fat-soluble vitamins A, D, E, and K. It should be refrigerated and can be frozen for longer storage. People with lactose intolerance or dairy allergies should avoid it.

In France and some other countries, certain butter products have protected designations of origin or quality labels, such as Beurre d’Isigny, reflecting regional production methods and flavor profiles.