portant role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sug

lve a lid with a long interior lip, which sits in a container holding a small amount of water. Usually the dish holds just enough water to submerge the interior lip when the dish is closed. Butter is packed into the lid. The water acts as a seal to keep the butter fresh, and also keeps the butter from overheating in hot temperatures. This allows butter to be safely stored on the countertop for several days without spoilage.
Once butter is softened, spices, herbs, or other flavoring agents can be mixed into it, producing what is called a compound butter or composite butter (sometimes also called composed butter). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with desserts; such hard sauces are often flavored with spirits.


When heated, butter quickly melts into a thin liquid.
Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. Beurre blanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. Beurre monté (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, gOlive oil
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Not to be confused with the cartoon character Olive Oyl.
Olive oil
Olive oil
A bottle of Italian olive oil
Fat composition
Saturated fats    Palmitic acid: 7.5–20.0%
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6%
Behenic acid: <0.3%
Myristic acid: <0.05%
Lignoceric acid: <0.2%
Unsaturated fats    yes
Monounsaturated    Oleic acid: 55.0–83.0%
Palmitoleic acid: 0.3–3.5%
Polyunsaturated    Linoleic acid: 3.