01
Lard
8.0best for sauce7/8 cup : 1 cup
Produces flaky pastry crust; use slightly less, lard has no water content unlike butter's 15-20%
8.0
butter substitute
for sauce.
Sauce work hinges on emulsion stability: butter's 16% water and 82% fat, held together by milk-protein casein, let you whisk cold cubes off heat into a pan sauce at 140-160°F without breaking. A sub that can't emulsify turns a reduction greasy within 30 seconds. This page ranks subs by emulsion stability above 75°F first, then viscosity contribution to coating a spoon, then how cleanly they take acid from wine or citrus without curdling.
top substitutes
adjustment for sauce
Lard at 0.875:1 cup contributes saturated-fat body to sauces but lacks emulsifiers — no casein or lecithin — so it won't mount cold into a hot pan sauce at 140-160°F the way butter does. Best for rustic pan drippings where acid isn't involved; doesn't carry wine deglaze cleanly, tends to pool on the surface.
02
Shortening
6.7best for sauce1 cup : 1 1/8 cup
Produces very flaky crusts and tender cookies; 1:1 by volume, but lacks butter's rich dairy flavor
6.7
adjustment for sauce
Shortening at 1:1.125 cup adds viscosity at 100% fat but brings zero emulsifiers — no milk proteins, no water to steam out — so it sits in a sauce like a slick rather than binding with stock at 150°F. Worst choice for a velouté or beurre blanc; acceptable only in rustic gravy bases.
03
Half and Half
10.0best for sauce1 cup : 7/8 cup
Much thinner; use in sauces and soups where butter's richness is needed but solid fat is not
10.0
adjustment for sauce
Half and half at 1:0.875 cup adds liquid body to sauces and emulsion via casein, though 12% fat versus butter's 82% means thinner viscosity — expect 50-80 centipoise off a wooden spoon versus butter's 150-200. Reduce by a third over low heat to concentrate fat and firm coating ability.
show 17 more substitutes
04
Whipped Butter
10.03 tbsp : 2 tbsp
Whipped has air, use less regular butter
10.0
adjustment for this dish
Whipped butter at 3:2 tbsp mounts into sauces faster because the 30% incorporated air increases surface area for casein-led emulsion. Whisk cold cubes into 145°F liquid; stability matches regular butter but aeration shortens useful window to 60 seconds before microfoam collapses. Strain if you need smooth coating.
05
Ghee
10.01 tbsp : 1 tbsp
Nutty toasted flavor with higher smoke point; 1:1 swap, dairy-free of casein for lactose-sensitive cooks
10.0
adjustment for this dish
Ghee at 1:1 tbsp holds emulsion in a pan sauce cleanly because the butterfat retains its phospholipid structure even without casein proteins. Mount off heat at 140-160°F; the 0% water means no risk of split from steam flash. Nutty note shifts a classic beurre blanc toward brown-butter territory.
06
Heavy Cream
8.01 cup : 1/3 cup
Whip to soft peaks for frosting or fold into batters; richer than butter but adds no structure
8.0
adjustment for this dish
Heavy cream at 1:0.333333 cup adds casein-led emulsion and roughly 36% fat to a sauce, but the 60% water content dramatically changes viscosity — reduce by half over 5-7 minutes on low heat before serving. Best for pan sauces that need body without butter's mounted precision, like a braise finish.
07
Clarified Butter (Ghee) Butter
7.51 tbsp : 1 tbsp
Pure butterfat with nutty flavor; higher smoke point, use 25% less since no water content
7.5
adjustment for this dish
Clarified butter at 1:1 tbsp (use 25% less by volume, no water) mounts into a sauce with pure butterfat's phospholipid content, though it loses casein's emulsion assist so acid tolerance drops. Works cleanly in buttery finishes above 140°F; for wine-deglazed pan sauces, stick with whole butter for acid stability.
08
Butter Oil
6.71 tbsp : 1 tbsp
Concentrated milk fat without water; use 20% less and add splash of water for baking moisture
6.7
09
Chicken Fat
6.03/4 cup : 1 cup
Savory with rich poultry flavor; best for frying and roasting potatoes, not suitable for sweet baking
6.0
10
Greek Yogurt
6.01/2 cup : 1 cup
Half the amount, adds tang and moisture
6.0
11
Margarine
4.01 cup : 1 cup
1:1 swap for baking; softer texture in cookies, less rich flavor, check label for trans fats
4.0
12
Olive Oil
4.01 tbsp : 1 tbsp
Use 3/4 cup olive oil per cup butter; adds fruity flavor, best in savory breads and pizza dough
4.0
13
Avocado Oil
4.03/4 cup : 1 cup
Use 3/4 cup oil per cup butter in baking
4.0
14
Cream
10.01 cup : 1 1/2 cup
Whip cold cream to soft peaks for richness; use half the amount as butter, adds silky mouthfeel
10.0
15
Salted Butter
10.01 tbsp : 1 tbsp
Add pinch of salt per stick
10.0
16
Stick Butter
10.01 tbsp : 1 tbsp
Identical product in stick form; no conversion needed, just unwrap and measure as usual
10.0
17
Coconut Oil
6.71 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
6.7
18
Vegetable Oil
5.01 cup : 7/8 cup
In baking use 7/8 cup, adds rich flavor
5.0
19
Duck Fat
4.01 cup : 1 cup
Savory dishes only, rich flavor for roasting
4.0
20
Applesauce
4.01 cup : 1 cup
Use 1/2 cup unsweetened applesauce per cup butter; reduces fat, adds moisture, best in muffins and cakes
4.0