Tip - Oils

To saute with the flavor of butter and the heat necessary to produce a
nice browning effect, use a combination of 1/2 butter and 1/2 oil.
The butter will not burn and the oil will contribute exactly as much
or as little flavor as you desire.  Peanut oil will give a very slight
nuance, while affording the capability for the highest heat.  Corn oil
is almost flavorless and will allow you to saute using high heat.
Olive oil will add flavor (don't use extra virgin for sauteing or
frying - virgin or just plain olive oil is fine) and still keep the
butter from burning.  You can use a slightly higher ratio of either
butter or oil if you remember that the higher the heat, the greater
ratio of oil to butter is needed.