Huge Mistakes Everyone Makes When Cooking With Butter

In a 1999 New Yorker article, the late Anthony Bourdain wrote, "In almost every restaurant worth patronizing, sauces are enriched with mellowing, emulsifying butter." And not just a little butter, either. Bourdain clarified, "In a good restaurant, what this all adds up to is that you could be putting away almost a stick of butter with every meal." There's no question that butter is a cornerstone of cuisine around the world, and that some of the best meals you've ever had most likely had butter as a key component. But that doesn't mean it's always easy to work with. Here are some huge mistakes everyone makes when cooking with butter.