“…While Bloquel, like many professional chefs, recommends using “artisanal butter where human intervention is required,” his top two tips for store-bought varieties are to look for a high fat content and a high-quality milk. He also exclusively uses salted varieties as it “brings all the flavors and characteristics out of the butter.” This includes what he dubs “the most important [technique] in French cooking”: monter au beurre (incorporating butter into a sauce at the end of its preparation)….”