I quickly picked up a pack of "sweet cream" butter at Whole Foods yesterday to make Ghee (clarified butter for Indian cooking). After I had made the ghee, I tasted the milk solids and found them extremely salty. I checked the package and realized that the "sweet cream" butter was salted. Now, i need help. How do you recommend I adjust savory recipes I make with this ghee (stir fries, braises, and "flourishes") to account for the salt?
After tasting the ghee itself, I find that it is not puckeringly salty like the solids, but I can still taste the faint tang of salt.