djs0302 wrote:

> 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!
>
> (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)
>>
>>So, does unsalted butter make an appreciable taste difference,
>
> especially
>
>>when you end up adding salt, or salty ingredients later?
>
>
> I've used both salted and unsalted butter when making danish pastries
> and croissants and I thought the ones made with the salted butter were
> better. I tried using unsalted butter one time when I was making
> shortbread cookies and I ended up adding more salt to the dough because
> it tasted so bland. I can't imagine anything tasting better with
> unsalted butter than with salted butter.
>
Herbed butters taste better with sweet than salted butter, IMO.