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On 1/26/2026 at 5:33 PM, Shel_B said:
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?
You loose flavor without the milk solids in the butter. I wouldn't go out of my way to clarify butter for the recipe but if you have some around and want to use it up -sure go for it.
On 1/26/2026 at 5:33 PM, Shel_B said:
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?
You loose flavor without the milk solids in the butter
