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If using salted butter, skip the salt.
Add parsley, garlic, salt (less to already salted butter), and pepper, as you prefer.
If using salted butter, take the existing salt content into account.
Salted butter really is worth its salt: creamier, more robust.
A salt solution may be added if salted butter is desired.
Add sea salt to taste if you prefer salted butter; try ¼ tsp (1.25 mL) per ½ cup (120 mL) butter.
When we made salted butter I sprinkled in the sea salt then hand stirred it in.
Unsalted butter is fresher than salted butter because it is made from fresher cream (salt helps mask off-flavors).
But butter and salt do not hurt, especially with a new kind of salted butter.
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More cheeringly, we enjoyed the fresh, springy herbed bread, served with herb oil and rock-salted butter.
1.5 tablespoons half-salted butter.
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