Learn which unsalted butters are best for baking and cooking according to experts
Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.I know what you’re thinking: unsalted butter might sound like a pointless taste test because most butter just tastes like, well, butter.
Armed with salt-free crackers, water, and Lactaid, we sat down and tasted 27 unsalted butters to find out which brands have the best aroma, color, spreadability, and flavor — all the nuances that play an important part in helping decide the butter that is right for you. In the market for a new favorite? Want to see if your go-to butter made the cut? Keep reading.for cooking and baking and the answer will almost always be unsalted. Why? It’s all about salt control and precision.
Before the tasting, the butters were left at room temperature for one hour to allow the testers to get the most flavor notes and assess the butters' spreadability. Evaluators were asked to rate the butters based on their overall flavor, texture, spreadability, color, and aroma. Each tester tasted the butter plain as well as spread on unsalted crackers. They were also instructed to cleanse their palate with water and additional plain unsalted crackers before moving on to the next butter.
Can’t take a trip to the lush pastures of Normandy, France? Stocking up on Président is a close second. For over 90 years, Président has prized itself on superior quality for its unsalted and salted butter and a vast array of specialty cheeses. This butter is heavily influenced by Normandy’s oceanic climate and rich soil, and the terroir lends a deeply rich mouthfeel with subtle hints of hazelnut.
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