Butter

This again is a matter of preference and what you are used to. I’ve always used salted butter, and that’s what I continue to use. If you prefer unsalted butter (most chefs do), that’s fine. Always use the same kind. The quality of butters does vary, but when using butter for everyday cooking, I use grocery store commodity butter. If the butter will be featured or is particularly important in the dish, you may want to spend extra on a high-quality butter, now widely available in supermarkets.