Gourmet cooking isn’t just about skill and ingredients; it’s also about using the right kind of butter, which can make a world of difference in flavor and texture. Here are six types of butter that top chefs swear by for cooking:

1.European-Style Butter: Richer than its American counterpart, European-style butter has a higher butterfat content (usually around 82-86%), offering a creamier texture and a stronger flavor. Brands like Plugrá and Kerrygold are famous for their high-quality European-style butters that can elevate sauces and pastries to the next level.

2.Cultured Butter: This butter is made from cream that has been fermented with bacteria, similar to how yogurt is made. The result is a tangy, nuanced flavor that works well in baked goods and as a finish on vegetables and meat. Vermont Creamery and President are known for their excellent cultured butters.

3.Clarified Butter (Ghee): Chefs use ghee when they need a cooking fat that can handle high temperatures without burning, as it has a very high smoke point. It’s also lactose-free, making it suitable for those with lactose intolerance. Ghee adds a lovely rich nuttiness to dishes, suitable for sautéing spices, as in Indian cuisine.

4.Organic Butter: Many chefs opt for organic butter due to its superior taste and the absence of antibiotics or growth hormones used in the cows’ feed. Plus, organic butters such as those produced by Organic Valley are considered better from an environmental standpoint because they come from organically managed farms.

5.Salted Butter: While often not the go-to for baking, which typically requires precise salt measurements provided by unsalted butter, salted butter is excellent for finishing dishes. A pat of good quality salted butter can bring out the flavors of steaks, vegetables, fish, and even enhance your pasta sauces.

6.Compound Butter: Compound butters are mixtures of unsalted butter with flavorful ingredients like herbs, spices, garlic or shallots applied in various dishes for an instant flavor boost without additional sauces or condiments. Chefs often make their own versions, but purchased compound butters can also be found at gourmet markets.

Professional chefs choose these butters based on the specific needs of their dishes — whether that means opting for something with more fat content for flakiness in pastries or picking a high-smoke-point fat like ghee for frying spices crisp. No matter the choice, quality butter can be the secret ingredient that transforms good cooking into great cuisine.