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butter

SourceDairy & Egg
Recipes226 +28
Role
fatbinder
If you do not have it
- Olive oil · ¾ the volume of butter
No milk solids, so it browns less and tastes of the oil. Good in savoury cooking, wrong in shortbread. - Neutral oil · ¾ the volume
Same loss of browning, and none of butter's flavour to replace it. - Ghee · same volume
Nearly all the milk solids are already removed, so it takes more heat without burning — but it is still dairy.
Recipes
Where it is optional