Lightly salted butter

Slightly salted butter is a dairy product made from milk cream, to which a small amount of salt is added. This subtle brine enhances and brings out the natural flavor of the butter, providing a balanced touch that makes it ideal for use in a wide variety of recipes, from desserts to savory dishes.

Its origin dates back to European tradition, where butter has been a staple ingredient in cooking for centuries. The slightly salted version became popular to better preserve the product and add an additional nuance of flavor. Today it is produced in many regions of the world, adapting to local tastes and culinary needs.

Among its properties, slightly salted butter provides healthy fats, vitamins A and D, and a creamy flavor that improves the texture and aroma of preparations such as sauces, breads, and fried foods. The amount of salt is low, so it is not as salty as spreadable butter or traditional salted butter. It is recommended for those seeking a balance between flavor and sodium control in recipes.

Synonyms in Spanish from Latin America include: manteca salada, mantequilla con sal, mantequilla semisalada or simply mantequilla salada suave. The choice of term may vary by country, but it is generally understood as butter with a moderate level of salt.