On Sat, 17 May 2003 18:07:26 -0400, "Richard J. Doelger"
> wrote:

>Could someone explain why so many recipes which call for "unsalted
>butter" go on to list salt as an added ingredient?
>Thanks,
>Dick
>

A lot of people have weighed in on freshness/quality/shelf-life, etc.

To me, I guess the key issue is that _I_ control how much salt to add,
rather than have it included.

To be honest, I don't go out and spend huge $$$ for the "high-quality"
unsalted butter, just the Land O' Lakes unsalted butter at the
grocery...it's comparably priced to the "lightly salted" butter that
it sits next to...so price isn't really an issue.

Bob