HOW MUCH SALT IN A TABLESPOON OF BUTTER RECIPES

Steps:

• Stir together all the ingredients until well combined.
• Turn the butter out onto a sheet of plastic wrap. Using the wrap, gently mold it into a log or other shape, folding the plastic wrap all the way around it.
• Refrigerate until solid, about 1 hour.
• Use as desired (on bread, steak, potatoes, etc).

Steps:

• Over medium heat melt butter in the pan.
• Add the flour and whisk vigorously.
• Continue to whisk until the color changes to the color of evaporated milk (a slightly caramelized color).
• Add the pan drippings. The pan will sizzle and the gravy will try to clump up, so whisk even more vigorously until the mixture smooths out.
• Then add half of your stock and whisk it until smooth. Add the rest of your stock and, again, whisk until smooth. Take your time with this so you don’t add too much liquid. Start with 2/3 cup and go from there. You'll only need to add 1 cup if the drippings are thick.
• Turn up the heat to medium-high. Now just stir occasionally. It will come to a boil. Let it bubble and boil away for 5 minutes, give or take a couple of minutes depending on your desired thickness.
• Turn it down to low and whisk. At this point carefully sample your gravy. Season with salt and pepper to taste. Between the salted butter and the drippings, you may not need to add salt. If you're cutting down on salt, feel free to use unsalted butter and salt at the end of cooking.
• Stir a minute or two more. Then remove it from the heat, pour into a gravy boat and serve.
• If short on drippings, create a substitution by mixing 1 tablespoon Better Than Bouillon base with 2/3 cup hot water.
• Only use 1 cup of stock/water if drippings are thick.
• If gravy is too thin, remove 1/4 cup of the gravy and put into a bowl. Add 1 tablespoon of flour or cornstarch. Whisk vigorously to get rid of lumps. Add the paste back into the gravy and whisk until thick.