I. ˈbəd.ə(r), ˈbətə- noun
( -s )
Etymology: Middle English, from Old English butere; akin to Old Frisian & Old High German butera butter; all from a prehistoric West Germanic word borrowed from Latin butyrum butter, from Greek boutyron, from bou- (from bous cow) + -tyron (from tyros cheese); akin to Avestan tūiri- whey and perhaps to Latin tumēre to swell — more at cow , thumb
1. : an important food consisting of a solid emulsion mainly of fat globules, air bubbles, and water droplets made to coalesce by churning the cream obtained from milk and used especially as a spread on bread and in cooking
2. : a substance resembling butter especially in consistency: as
a. : an inorganic chloride — not now used technically
butter of zinc
b. : any of various fatty oils remaining nearly solid at ordinary temperatures
vegetable butters
c. : a smooth food spread made from fruit, nuts, or other food
anchovy butter
apple butter
d. : dairy butter mixed with a savory food or food product
parsley butter
garlic butter
3. : butter dish
4. : flattery , cajolery
II. transitive verb
( buttered ; buttered ; buttering ˈbəd.əriŋ, ˈbət(ə)riŋ ; butters )
Etymology: Middle English butteren, from Old English buterian to butter, from butere, n.
1. : to cover or spread with butter
2. : to beguile or cover with lavish or fulsome flattery or praise — usually used with up
3. : to spread the surface of (as a brick or tile) with a plastic material (as mortar) before setting in place