Why use clarified butter in a bearnaise

I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter?

Is it purely taste? Or is it because filtering the milk solids away changes how the bearnaise reacts to heat or something else?

sauce butter

Best Answer

You can make make Bearnaise with normal butter. The version with clarified butter has a more subtle and, some say, refined taste. I think the missing milk solids negatively impact on taste, which is why I always use regular butter.

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Quick Answer about "Why use clarified butter in a bearnaise"

Using clarified butter gives you a purer, more intense, and slightly nuttier butter flavour in your Béarnaise.

Why do you need clarified butter for hollandaise?

Clarified butter\u2014butter that is liquefied and then strained until it's clear\u2014helps stabilize the sauce so that it doesn't curdle. It is pure fat, whereas whole butter is 16 to 17 percent water, which can weaken the emulsion.

What is the purpose of using clarified butter?

When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. This creates a higher smoke point, which makes clarified butter ideal for cooking and saut\xe9ing. The process is simple; it just takes a little time because of the low cooking temperature.

What is an advantage to using clarified butter instead of regular butter?

The smoke point of clarified butter is at least 100 degrees Fahrenheit higher than that of regular butter, so it can be used for saut\xe9ing, frying, and other substantial stove top cooking methods. It also has a much longer shelf life than regular butter, and can be stored unrefrigerated for up to three months.

Is clarified butter necessary?

Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor. For cooking it is used in making hollandaise sauce and is excellent for sauteeing as it has a high smoke point.