Butter is found in sauces (the flour and butter mixtures such as beurre manié and roux, bernaise sauce and hollandaise sauce), pastries (butter cream, flaky pastries), creams and soups. It's a basi ingridient in cooking and is used on bread an toast.
A lot of ingridients can be added to cold butter to obtain flavored butters for seasoning grills, fish, snails, seafod, vegetables, soups and canapés.
In the fridge, prefereably covered butter to keep it away from foods that might give ir a bad taste.
Avoid heating butter over high heat: it can be used in combination with oil, which means it won't break down as a quickly, so heat the oil first, then add the butter. It doesn't lend itself well to high temperatures cooking, as its fats break down at temperatures of 250°F - 120°C. Butter heat to this level turns brown and releases acrolein, an indigestible and toxic substance that may reaise blood cholesterol levels
Butter can be clarified, which is to say its whey solids can be removed. It then becomes limpid like oil and can stand up to frying.
Per 10 g of butter 22 mg of cholesterol.
