stick + 2 tbsp unsalted butter

Unsalted butter is a dairy product composed of churned milk fat, typically made from cow's milk, with no added sodium chloride. It consists of approximately 80-82% butterfat, 16-17% water, and trace milk solids. Unlike salted butter, unsalted butter allows cooks to control salt levels in recipes and provides a cleaner, more delicate dairy flavor. Its low melting point (around 90-93°F / 32-34°C) and emulsified structure of fat and water droplets make it essential for laminated doughs, sauces, and pastries.

Unsalted butter is the preferred choice in baking and pastry work, where precise salt control is critical for flavor balance and texture development. It is used to create roux for sauces, to emulsify beurre blanc and hollandaise, to enrich pasta dishes, and to laminate croissant and puff pastry doughs. In savory cooking, unsalted butter serves as a finishing agent for vegetables, sauces, and seafood, imparting richness and silky mouthfeel. Its neutral salt profile makes it ideal for both sweet and savory preparations where the cook wishes to determine sodium content independently.