On Mon, 12 Jan 2004 03:59:48 +0000, Bob Pastorio wrote:
> This is one of the perennial discussions amongst foodies.

My, aren't we the dismissive reverse snob. (Not that you're not entitled ;-)

> The fact is that
> there's a bit over two teaspoons of salt in a whole pound of American
> commercial butter. I don't know a recipe where the salt content is so
> critical as to demand unsalted.

Hollandaise. I don't think that I've ever gotten enough butter into a
beurre blanc to offend any but my most sodiumphobic friends.

Martin
--
Martin Golding | If there were a God,
DoD #236 | cocoa butter would be monounsaturated.