Those of you who don't use unsalted butter, have you ever made a recipe where you regretted it?

For the first time it happened to me. I made a bunch of clarified butter by melting it in a bag and letting all the milk/liquid/solids fall to a bottom corner while the clarified butter solidified, then tried using the milk liquid and solids for pancakes - all the salt in the kilo of butter I clarified concentrated in the 2/3rds cup of milk left over and made the pancakes incredibly salty. Until today I was a person who never believed it made sense to use unsalted.