butter

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but·ter

(bŭt'ĕr),
1. A coherent mass of milk fat, obtained by churning or shaking cream until the separate fat globules run together, leaving a liquid residue, buttermilk.
2. A soft solid having more or less the consistency of butter.
[L. butyrum, G. boutyros, prob. fr. bous, cow, + tyros, cheese]

butter

a soft, solid substance, such as the oily mass produced by churning cream.

butter

Drug slang
A regional term for:
(1) Marijuana.
(2) Crack cocaine.
 
Nutrition
An oily, unctuous substance obtained from dairy products by churning, commonly used for cooking or as a condiment.

but·ter

(bŭt'ĕr)
1. A coherent emulsion of milk fat, obtained by churning or shaking cream until the separate fat globules run together, leaving a liquid residue, buttermilk.
2. A soft solid having the consistency of butter.
[L. butyrum, G. boutyros, prob. fr. bous, cow, + tyros, cheese]
References in periodicals archive ?
175g/6oz lightly salted butter, really soft, plus extra for greasing
Ingredients 150g plain flour; 100g lightly salted butter at room temp; 50g caster sugar; extra sugar to dust biscuits Method ?
Ingredients 300g basmati rice 6 medium Columbian Blacktail free range eggs 50g lightly salted butter 20g pack coriander, chopped 4 tsp Schwartz Stir Fry Thai 7 Spice Seasoning ' tsp ground turmeric 400g frozen Waitrose Pea and Bean Mix 50g unsalted cashew nuts Method Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
The butter is a high-butterfat, very lightly salted butter.