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I’ve seen recommendations to sauté in half butter, half extra virgin olive oil because of the instability of EVOO under high heat. Does that help?

Butter extra Half I’ve instability olive oil recommendations seen Virgin
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I’ve seen recommendations to sauté in half butter, half extra virgin olive oil because of the instability of EVOO under high heat. Does that help?

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“I have often read about using half butter and half olive oil. But it’s my belief that this is to stabilize the butter and not the other way around.

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