08
Feb
10

Mailbag Monday – Salted or Unsalted?

Question: When a recipe calls for unsalted butter, is it really important to use it, rather than salted butter? Gloria, Colorado

Answer: The short answer is – it depends! First of all, salt is used as a preservative for butter. Unsalted butter can spoil much more quickly. I’ve purchased (very expensive) organic unsalted European butter only to open it and discover mold everywhere. This is generally not a problem with commercial butters, but it can happen. The amount of salt used in butter can vary greatly too, depending on the brand and the area of the country it comes from. In order to control the amount of salt in a recipe, the rule of thumb has always been to use unsalted butter for baking. However, you can use salted butter safely for most recipes as long as you know your brand and how salty it is, just make sure any salt added is adjusted accordingly.

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2 Responses to “Mailbag Monday – Salted or Unsalted?”


  1. 1 Bec
    February 8, 2010 at 6:21 pm

    Unsaltedd butter is used mainly to control the salt level of a dish. Puts you in charge of how much salt is in your food.


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Patrick Bartlett


A conversation about food, wine, and the art of living well!

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