Why is clarified butter preferred for making roux?

Answer by  Kristen1010 (34)

The only reason clarified butter would be better in a roux is because the milk solids that have been removed in the clarification are not there to burn. Therefore, the butter will cook more evenly and does not have to be watched as closely when making roux, especially when making brick roux which can be tricky.

Answer by  MargotFernandez (169)

When cooking with fresh butter, normally some milk solids separate from the fat upon melting. Those milk solids can be burned by the time a roux is formed. Therefore chefs use clarified butter for roux, which is butter from which the milk solids have been removed.