Hi, in my class, one of our assignments is going to be an open discussion on the differences of using whole butter vs clarified butter for hollandaise sauce. I'm new to the culinary world so i do not have any personal knowledge on the subject. But after some research all i could come up with is that when you clarify the butter, you remove the solids and the water from the butter fat which would end up changing the consistency of the sauce. I also know that it would change the flavor a bit. I believe that the higher smoking point of clarified butter would not matter in this instance because with hollandaise sauce you do not bring the temperature high enough to make a difference due to not wanting to cook the eggs. Anybody have any info/opinions/experience on whole butter vs clarified butter for hollandaise sauce?