Why do most chefs prefer to use clarified butter in a sauce?

Answer by  shaunus (6)

most chefs prefer to use clarified butter in a sauce because the clarifying separates the milk and water parts from the butters fat, making the sauce better quality, and the sauce will keep better.

Answer by  Ginny (2251)

When butter is clarified, unsalted butter is used and the milk solids and water are removed. The butterfat that is left has a higher smoking point and can be used for cooking on higher heat. Therefore, chefs prefer to use it for sauteing. Also it has a much longer shelf life than regular butter.