"When it comes to sauteing, Chef Ina Garten has clear advice for achieving perfect results without sacrificing flavor. According to her 2018 cookbook, " Cook Like a Pro: Recipes and Tips for Home Cooks," Garten refers to using butter and oil together as "the best of both worlds." Garten notes that the higher smoke point of oil allows for a crispy, golden crust, while butter imparts its delicious flavor into the food."
"There's a science behind mixing butter and oil when cooking, and using them together creates a median smoke point between the two, lowering the oil's smoke point but allowing the butter to perform safely at higher heats. Highly refined oils like soybean, peanut, corn, and even refined olive oil all have smoke points of over 450 degrees Fahrenheit, making them ideal for high heat cooking and, therefore, ideal to combine with butter when sauteing."
Mixing butter with a refined cooking oil yields a middle smoke point between the two fats, enabling butter to perform safely at higher heats while slightly lowering the oil's maximum temperature. High-smoke-point refined oils such as soybean, peanut, corn, and refined olive oil exceed 450°F and pair well with butter for high-heat sautéing. Butter alone smokes around 350°F and will burn, producing acrid flavors that spoil dishes. Combining oil and butter provides a crispy, golden crust on foods while preserving buttery flavor. Clarified butter also raises usable temperature and works well for sautéing and grilled cheese.
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