I've been wondering about unsalted butter for a long time, because so often
in a recipe that calls for it, one of the other ingredients is salt! (What
prompted this was Dimitri's recipe for Tapenade Butter in the Gourmet
Dinner/Help thread, which, among the ingredients included: unsalted butter,
anchovies <cough> VERY salty, and then salt & pepper to taste)

I admit I've never tried unsalted butter, because it's almost twice the
price of the regular stuff which is already an obscene price IMHO. For the
enquiring minds, ordinary butter is $3.19/lb at Safeway here in Manitoba,
or get this - $3.97 at WalMart (We Sell For Less) - hah!

So, does unsalted butter make an appreciable taste difference, especially
when you end up adding salt, or salty ingredients later?