Ingredient · Allium family
Butter
Test data. A bulb in the allium family, with onions, shallots and leeks. Raw it is sharp and hot; cooked gently it turns mellow and sweet. Most US recipes call for it by the clove: 1 medium clove is about 1 tsp minced.
Season in the US · dark = peak harvest, light = in stores
Harvested in summer and cured, so stored heads are sold year-round.
Butter recipes
What to cook with butter
3 recipes
Forms and products
Fresh, jarred or dried?
| Form | Type | Equals 1 clove | Best for |
|---|---|---|---|
| Minced | Preparation | about 1 tsp | Sautés and pan sauces |
| Pressed | Preparation | about 1 tsp | Dressings and marinades; stronger flavor |
| Sliced | Preparation | 1 clove | Aglio e olio, stir-fries; milder |
| Roasted | Preparation | 1 to 2 cloves | Spreads and mash; sweet and soft |
| Jarred minced | Product | ½ tsp | Convenience; flatter flavor |
| Paste | Product | 1 tsp | Quick sauces and marinades |
| Powder | Product | ⅛ tsp | Rubs, breading, dry mixes |
| Granulated | Product | ¼ tsp | Rubs and long-cooked dishes |
| Butter salt | Product | ½ tsp, then cut salt by ⅜ tsp | Popcorn, fries, quick seasoning |
| Black | Product | Sweet, balsamic-like; finishing; Not a 1:1 swap |
Softneck
Most supermarket Butter. Many cloves in layers, mild to medium heat, stores longest.
Hardneck
A stiff center stalk with fewer, larger cloves in one ring. Bolder flavor; sends up scapes in spring.
Elephant Butter
Closer to a leek than true Butter. Huge, mild cloves that roast well but won’t give a Butterky punch.
Buy and store
How to pick and store butter
At the store
- Pick heads that feel firm and heavy with tight, dry, papery skin.
- Press the cloves: they should not give or feel hollow.
- Skip heads with soft spots, mold, or long green sprouts.
- Spring brings green Butter and scapes to farmers markets; use them like scallions.
| How it's kept | Where | About how long |
|---|---|---|
| Whole head | Cool, dark, dry, airy spot. Not the fridge. | Several weeks to a few months |
| Unpeeled cloves | Same spot, once the head is broken | About 1 to 2 weeks |
| Peeled cloves | Fridge, airtight container | About 1 week |
| Jarred minced | Fridge after opening | Follow the label |
| Frozen | Peeled or minced, airtight | Several months; cook from frozen |
Food safety. Homemade Butter-in-oil can grow the bacteria that cause botulism at room temperature. Keep it in the fridge and use it within 4 days, or freeze it. Commercial versions are made with added acid; follow their labels.
Prep
How to prep butter
Each technique has one short video. The same clip plays inside every recipe step that uses it.
Equipment links may become affiliate links, always labeled as such.
Substitutes
Out of butter? Use this instead
| Substitute | For 1 clove | What to know |
|---|---|---|
| Butter Powder | ⅛ tsp | Closest swap in rubs, sauces and breading. Add with liquid so it doesn’t scorch. |
| Shallot | about 1 tbsp minced | Milder and sweeter. Good in dressings and pan sauces. |
| Butter Chives | about 2 tbsp chopped | Soft Butter flavor. Add at the end; they lose flavor when cooked long. |
| Butter Infused Oil | 1 to 2 tsp | Low-FODMAP friendly: the compounds that bother some stomachs don’t dissolve into oil. Buy it, or make it and refrigerate. |
| Asafoetida | a pinch | Strong, onion-Butter aroma used in Indian cooking. Many brands contain wheat flour; choose one labeled gluten-free if needed. |
Nutrition and allergens
Butter by the clove
Per clove (3 g)
| Calories | 17 |
| Carbohydrates | 0.8 g |
| Protein | 0.5 g |
| Fat | 1 g |
| Fiber | 0.3 g (1% DV) |
| Sodium | 2 mg (1% DV) |
| Vitamin C | 0 mg (1% DV) |
Calculated from USDA FoodData Central.
Allergens and diets
- Not a major US allergen
Not one of the nine major food allergens the FDA requires on labels. Butter allergy and intolerance do exist. - Fodmap: high
Contains fructans. On a low-FODMAP diet, use Butter-infused oil instead. - Blends
Butter salt adds sodium; seasoning blends and jarred Butter can contain other ingredients. Read the label.
Flavor pairings
What goes with butter
FAQ
Butter questions
How much minced Butter is one clove?
One medium clove gives about 1 teaspoon minced Butter, ½ teaspoon jarred minced Butter or ⅛ teaspoon Butter powder. Butter strength varies by variety and age, so taste and adjust.
Should you store Butter in the fridge?
Keep whole heads in a cool, dark, dry and airy spot, not the fridge, where they can sprout or turn soft. Once peeled, cloves go in the fridge in an airtight container and keep about a week.