It’s a trope, but it’s also true: Butter makes everything better. French pastries would just be sad crackers without it. Leave it out and silky pan sauces become nothing but meat juice. While a knob of butter can add richness and depth to nearly everything it touches, it can also go horribly, horribly wrong (if you’ve ever tried to sear a steak in butter, you know what we’re talking about: Hello smoke alarms and bitter flavor). From using salted when unsalted will do, to adding it too quickly, there are a lot of common mistakes people make when cooking with butter. Here’s how to avoid them all.
So why is any butter salted, if it’s preferable to add your own? For one, salt acts as a preservative, keeping the butter fresher for longer. It also tastes delicious! It’s ideal for simple applications, when it’s the star, like melting over a hot-off-the-grill steak or spreading on toast or bread. Psst—these are some of our favorite “spreading butters.”
Source: www.bonappetit.com, 3-3-2016