Can you tell us the recipe you're working with? Usually butters can be substituted to little ill effect. I think the major difference in Irish butter is a higher butterfat content than commercial American butter, and some of them are cultured, so they have a more complex taste.
If this is for a compound butter or something where the butter taste will be very prominent, it might be worth it to look for a European-style butter, if not Irish butter specifically -- but you probably don't have to.
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If this is for a compound butter or something where the butter taste will be very prominent, it might be worth it to look for a European-style butter, if not Irish butter specifically -- but you probably don't have to.