Butter for saute

If you do not have clarified butter when a recipe calls for high-heat saute cooking, substitute olive oil for ¼ of the whole butter. The higher smoke point of the olive oil will help prevent the butter from scorching too fast without unduly altering the flavor.

Peanut oil is also a good alternative: A clear oil pressed from peanuts; it is used for salads and, because it has a high SMOKE POINT, especially prized for frying. Most American peanut oils are mild-flavored, whereas Chinese peanut oils have a distinctive peanut flavor. Peanut oil is about 50 percent monounsaturated and 30 percent polyunsaturated. If stored in a cool, dark place it will keep indefinitely.

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