Understanding Butter Types When a Recipe Calls for Butter

When a recipe specifies butter, it often refers to unsalted butter. Unsalted butter is the preferred choice in most baking and cooking scenarios due to its versatility and the control it offers over the final dish's salt content. However, some recipes require salted butter, especially in baking where the additional salt can enhance the flavor profile.

Choosing Between Salted and Unsalted Butter

Unless the recipe explicitly states a preference, unsalted butter is generally the safer bet for most dishes. However, preference and recipe type can influence your choice.

Salt, while often used as a preservative, also significantly impacts the taste of a dish. Salted butter is typically used when a specific flavor boost is desired. Unsalted butter is preferred by bakers because it allows for better control over the dish's overall seasoning and texture.

Common Butter Types and Their Uses

Slash styled butter in its typical form from the supermarket is often a suitable choice for 80% of modern recipes, regardless of whether they are for cooking or baking. Until a recipe specifies otherwise, it is generally acceptable to use salted butter.

Spreadable butter is often found in plastic containers. These butters usually contain a blend of butter and vegetable oil, making them unsuitable for baking. Using a mixture of butter and vegetable oil can affect the texture and response of ingredients during cooking or baking. For instance, in pastry, the butter's melting properties create a crispy finish, while vegetable oils can cause a stodgy texture.

Specialized Butters for Specific Needs

Depending on the recipe and the type of food being prepared, different butter types may be ideal. For example, mayonnaise often benefits from the use of ghee or clarified butter due to its higher smoke point, which prevents burning at higher temperatures. Clarified butter also offers a richer flavor and is beneficial for people with lactose intolerance.

Clarified Butter: A Superior Choice

Ghee, or clarified butter, is derived from butter by removing the milk solids and water, leaving behind pure butterfat. This process makes it richer and suitable for dishes where a higher cooking temperature is required. It is also better for people with lactose intolerance and offers a richer, more complex flavor.

Tips for Using Specialty Butters

For recipes demanding regional specialty butter, such as Beurre de baratte, Lesecure, Beurre d’Isigny, and Le Beurre Bordier, using these specialized butters can significantly enhance the final product. These butters offer unique flavors and textures that mimic the butter used in traditional regional dishes, ensuring the authentic taste of the recipe.

Navigating Recipe Requirements

When a recipe calls for a specific type of butter, it is crucial to follow those instructions to achieve the desired outcome. Always choose the right butter to avoid unwanted textures or flavors. For instance, if a recipe specifically asks for salted butter, using unsalted butter may result in a dish that is too bland. Similarly, for baking, unsalted butter provides better control over the seasoning and texture of the final product.