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Explain why most chefs prefer to use clarified butter in a sauce?
Wiki User
∙ 13y ago
Clarifying butter separates the milk and water parts from the actual fat of the butter, thus making it a slightly higher quality of butter.
Personally when I sauté I'll always use clarified butter as it has a higher burning temperature, thus making the job easier, and allowing you to explore different flavors (clarifying butter long enough can caramelize the milks giving it a very sweet nut like flavor, this you can actually buy at stores called Brown Butter, or Hazel Butter).
Also it is supposed to last longer, although I have never personally tested this.
Wiki User
∙ 13y ago
Wiki User
∙ 14y agoI would think it would be because clarified butter is just the fat. Melted butter with the milk solids in it would help to keep the sauce from breaking. Perhaps give it a little more body.
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