Melted butter

Melted butter is butter that has been heated to its liquid state, making it easier to incorporate into various culinary preparations. It is a basic ingredient in numerous recipes, from pastries to sauces and savory dishes, as it provides a rich flavor and a smooth texture.

Butter is obtained from milk cream, traditionally from cows, and its origin dates back thousands of years in different cultures around the world. Melted butter is used to improve the mixing of ingredients, facilitate the coating of pans or breads, and add moisture and flavor to recipes.

Properties: It mainly contains fats, primarily saturated, and is a source of concentrated energy. It also provides fat-soluble vitamins such as A, D, E, and K. In its melted state, it distributes evenly and can be easily mixed with other ingredients, improving the texture and flavor of dishes.

Synonyms in Latin American Spanish: manteca derretida, mantequilla líquida, mantequilla fundida. Although "manteca derretida" can be confused with lard, in some countries it is used to refer to butter in a liquid state.