Other

Salted Butter

Butter churned from cream, with salt mixed in. The fat is about four-fifths of the block. The rest is water and milk solids.

Origin

Churned wherever dairy is made. The salt was once a preservative and is now a seasoning.

Rich and creamy, seasoned rather than sweet.

Spread it, or melt it for sauces and baking. If a recipe was written for unsalted butter, remember this one already contains salt.

Refrigerate, wrapped. It also freezes well.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

Allergens: Milk

From this ingredient's notes in the catalogue. Not a chatbot.

What is Salted Butter?

Butter churned from cream, with salt mixed in. The fat is about four-fifths of the block. The rest is water and milk solids.

How do I use Salted Butter?

Spread it, or melt it for sauces and baking. If a recipe was written for unsalted butter, remember this one already contains salt.

How do I store Salted Butter?

Refrigerate, wrapped. It also freezes well.

What does it taste like?

Rich and creamy, seasoned rather than sweet.

What allergens should I watch?

Milk. Check the packet in your kitchen.

What can replace Salted Butter?

Olive oil (high for frying, roasting). Use a little less oil than butter. Pastry and laminated doughs are a different problem.

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