products 8. Using clarified butter results to finest sauces because of its 9. It is a roux cooked a little longer to a slightly darker color, used for veloute 10. It is used as a substitute for butter because of its lower cost.​
If you're cooking and storing a batch of roux for future use, use clarified butter as it will harden when refrigerated, trapping the flour in suspension. This suspension helps to prevent lumps when the roux is whisked into a sauce or soup
