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.
3 Comments