Question about Butter in Marcella Hazan's Tomato Sauce

[Shel_B]

Will the butter used in the sauce give up it's water after 45 min or so of cooking? If so, then why not start with ghee or clarified butter?

[pastrygirl]

If your sauce is still a sauce then there's still water in it, probably doesn't matter whether it's from tomatoes or butter.  

 

I don't think there's much tradition of clarified butter in Italian cuisine.  The hot areas use olive oil.