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Substitute for Salted butter (demi-sel)

What it does in a recipe: French recipes default to demi-sel (~0.5-3% salt); convert both directions.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Unsalted butter + salt (French conversion)

per 100 g demi-sel

US100 g unsalted butter + 3 g fine salt (demi-sel); 5 g for beurre salé
Metric3 g salt per 100 g butter
Pantry stapleBaking-safe ✓Alcohol-freeEgg-freeFish-freeGluten-freeNut-freePeanut-freeShellfish-freeSoy-freeContains dairy

The exact Marmiton-forum conversion — French recipes assume this salt level.

What changes: Matches French recipes exactly

Unsalted butter (US conversion)

per 1 cup salted butter

US1 cup unsalted + 1/4 tsp fine salt
Metric227 g + 1 g salt
Pantry stapleBaking-safe ✓Alcohol-freeEgg-freeFish-freeGluten-freeNut-freePeanut-freeShellfish-freeSoy-freeContains dairy

The American standard for salted butter.

What changes: Lightly salted

Related swaps

Common questions

What can I use instead of Salted butter (demi-sel)?
Unsalted butter + salt (French conversion): 100 g unsalted butter + 3 g fine salt (demi-sel); 5 g for beurre salé. Unsalted butter (US conversion): 1 cup unsalted + 1/4 tsp fine salt.
What is the exact ratio to substitute Salted butter (demi-sel)?
Unsalted butter + salt (French conversion) (per 100 g demi-sel) — US: 100 g unsalted butter + 3 g fine salt (demi-sel); 5 g for beurre salé. Metric: 3 g salt per 100 g butter.
What changes when you substitute Salted butter (demi-sel)?
Matches French recipes exactly. Lightly salted.

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