To clarify butter is to get rid of most of the water and protein particles, leaving only the pure fat.
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All you have to do is to cut these in quarters to produce four sticks.
And if you're really trying to be more like and hone your French cooking skills, there's a chance those weighted ingredients call for rather than the imperial system we use in the United States.
With lower levels of saturated fat and higher levels of heart-healthy monounsaturated fat, olive oil is a great substitute for butter.