carbuff wrote:

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

Butter acts as a preservative so sweet butter
(unsalted) has to turn over faster before it goes
off. That might explain the added cost.
Also I like to have control over where my salt is
coming from in a dish. I just routinely use sweet
butter and then I'm more in control of the final
taste (salt wise) more.
Goomba