Butter was known in ancient times and was introduced to the Greeks by the Scythians. Herodotus, quoted by Montesquieu, spoke of the Scythians who "poked out the eyes of their slaves so that nothing would distract them from churning their milk". The Greeks and Romans, however, used it mainly as a remedy (particularly for healing wounds) and relied almost intirely on oil for cooking purposes. Butter was produced by the Gauls, but it was the Normans, using knowledge acquired from the Danes, who firmly established the reputation of this product in their own country. By the Middle Ages, the small scale local production of butter had become widespread. Large pats of butter, sometimes wrapped in leaves of sorrel or herbs, were sold at the markets and stored in earthenware pots covered in salt water. Colouring (with marigold flowers) was prohibited, as was selling butter on a fish stall. Butter was not supposed to be eaten during Lent, but a dispensation could be obtained by making a contribution to the "butter chest".

Butter is a neutral food with a high energy value, 750 cals. per 100 grams which is less than lards or oils. It is a saturated fat containing vitamins A and D, calcium and phosphorus (lighter butters are now on the market with 25% fat content). It decomposes at 250°F to 260°F releasing acrolien, an indigestible toxic substance which increases the cholesterol content. For a healthy diet, the recommended intake is about 1 ounce a day.

Butter can be kept fresh in the refrigerator very easily, but it should be in a airtight dish because it readily absorbs odors. If it is left out in the light and air the butter will oxidize and become spoiled or rancid. Salt acts as an preservative, so salted butter will last a little longer than unsalted.

Butter in cooking is a good basic food ingredient, giving a delicious flavour to the preparation in which it is included. It can can be used many different ways in cooking, such as in sauces, for shallow frying, braising, or sautéing, grilling or broiling roux, etc. or can be flavoured by adding other ingredients such as herbs. These flavoured butters are called compound butter and are usually served cold and on other foods such as grilled meats and fish or cooked vegetables. Whatever the ingredients the butter must first be creamed with either a wooden spoon or a electric mixer for larger amounts.

Alternative butter in Europe, butter is made exclusively from cow's milk, but in Africa and Asia the milk of the buffalo, camel, goat, ewe, mare and donkey is used to manufacture butters with a very strong flavour. Flavoured butters are butters to which various herbs and other ingredients are added, creating different colours and flavours. They are also known as compound butters or beurres composés. Flavoured butters are served cold with grilled meats and fish, boiled vegetables, etc. and are used in the preparation of allumettes, canapés, etc. hot butters are used particularly for providing the finishing touch to certain sauces.