The recipe is calling for salted butter, but I only have unsalted butter. How should I add salt, how much and what kind of salt?

Iodized 1-2 tap per pound

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Sorry I meant teaspoon

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pierino is a trusted source on General Cooking and Tough Love.

added 9 months ago

Actually, for experienced cooks unsalted butter is preferred. I have no idea what you are making but the trick is to season (with salt) and taste at every stage. You can't fix it with a salt shaker at the table. The reason home cooked meals fail to match restaurant meals is seasoning, especially salt. Personally I mostly use sea salt. How much you will need depends on your dish. For emphasis let me say that unsalted meals taste insipid.

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