Originally Posted by Ravenshead
Me too, no reason to watch out for salt if you're already eating butter. I was thinking of adding parmasan and garlic to a batch. Ready made garlic bread.
Well, there is a difference between eating low sodium and low fat... Modern science suggests that butter may not be as harmful as it's replacements had been.
Also, other studies suggest that a VERY low sodium diet can actually be harmful as well. And there isn't enough salt in a small tub of butter to make much difference when you "spread" it out over the number of meals it's used in.
I made more last night because I bought a small jug of cream for a kid's school project that we decided to change at the last minute. This time I tried Alton Brown's suggestion of adding a touch of olive oil and whipping it up so it stays softer in the fridge. We'll see.