Other

Melted Butter

Butter warmed until the fat turns liquid. The milk solids are still in it unless the butter has been clarified. Butter itself is churned cream.

Origin

A last-minute state of ordinary butter.

Rich and sweet, the same flavour as the butter it came from.

Brush it on vegetables, fold it into sauces, or use it in batters that ask for melted rather than cold butter.

Melt it as you need it. Leftover melted butter keeps a couple of days in the fridge. Use it cooked, because warming is not a full pasteurisation.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

Allergens: Milk

From this ingredient's notes in the catalogue. Not a chatbot.

What is Melted Butter?

Butter warmed until the fat turns liquid. The milk solids are still in it unless the butter has been clarified. Butter itself is churned cream.

How do I use Melted Butter?

Brush it on vegetables, fold it into sauces, or use it in batters that ask for melted rather than cold butter.

How do I store Melted Butter?

Melt it as you need it. Leftover melted butter keeps a couple of days in the fridge. Use it cooked, because warming is not a full pasteurisation.

What does it taste like?

Rich and sweet, the same flavour as the butter it came from.

What allergens should I watch?

Milk. Check the packet in your kitchen.

What can replace Melted Butter?

Olive oil (high for frying, roasting). Use a little less oil than butter. Pastry and laminated doughs are a different problem.

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