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Butter
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By Paul Bocuse
Published 2014
Use only unsalted butter in these recipes. Butter should always be of the highest quality, and no substitutes (such as margarine) should be used if you want an authentic version of these dishes.
Butter is often said to be “softened.” This means that it has been left at room temperature for about an hour or until it can easily be broken into soft pieces with your fingers. It is extremely important that butter be sufficiently soft whenever sauces or doughs are being made. See Softening or Creaming Butter.