Ingredient · Dairy & Egg

butter

Role

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 that need it

Where it is optional