For savory dishes, this whole debate is almost irrelevant. Go wild with salted butter. Do you really want to control the salt in your scrambled eggs or your roast chicken? Probably not.
In fact, salted butter is often better for finishing a steak or melting over vegetables. The salt enhances the other flavors. It’s a cheat code for instant seasoning. Unsalted butter in a pan sauce? That’s just extra work for no reason.
So, for pasta, sautéed mushrooms, or garlic bread? Salted butter is your friend. Don’t overthink it. Just cook.
The Final Verdict (Because You Want One, I Know)
Here’s my honest, unfiltered advice: keep both in your fridge. Use unsalted for baking projects where precision rules, and salted for everything else—toast, cooking, and late-night spoonfuls.
But if you’re in a pinch? Yes, use salted butter. Just cut back on the extra salt and taste as you go. The baking police won’t come for you. I promise.
And if you end up with slightly saltier cookies than you planned? Just call them “artisanal,” pour a glass of milk, and move on with your life. You’re a human, not a pastry robot.
