Butter adds luxury and flavor to cooking but can easily burn due to its low smoke point, attributed to the presence of milk solids. To prevent burning while still enjoying the taste of butter, adding oil can be a practical solution. This method raises the smoke point of the overall mixture, allowing for better cooking at higher temperatures. When sautéing or frying, blending butter with a high smoke point oil helps achieve a delicious balance between flavor and cooking temperature, while also enriching the dish's taste with flavor oils like sesame.
By adding oil to the butter, you're raising the smoke point of the whole mix, allowing for a flavorful cooking experience without the risk of burning.
Butter's low smoke point is due to milk solids; adding oil helps maintain that creamy taste while preventing burnt flavors during high-heat cooking.
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