History can explain a lot about why the salted vs unsalted butter debate runs so hot. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.

**SOURCES IN ORDER OF APPEARANCE**

Elaine Khosrova, author of "Butter: A Rich History": https://www.workman.com/products/butt...

1920 edition of The Creamery Journal mentioning that 3.5% salt was then the standard for salted butter (p. 99): https://play.google.com/store/books/d...

"Mastering the Art of French Cooking" by Julia Child et al.: https://en.wikipedia.org/wiki/Masteri...