What is the primary use of clarified butter in cooking?

Clarified butter is predominantly used in cooking for its ability to withstand higher temperatures without burning. This is due to the process of clarifying, which involves melting the butter and separating the milk solids and water from the pure butterfat. The removal of these elements raises the smoke point significantly, making clarified butter ideal for frying, sautéing, and other high-temperature cooking methods.

The other uses mentioned, while relevant to certain contexts of cooking, do not capture the primary functionality of clarified butter as effectively. For example, enhancing flavor in soufflés, creating a rich aroma in baked goods, and emulsifying sauces are tasks that can be accomplished with regular butter or different fats, but they do not specifically highlight why chefs favor clarified butter in high-heat applications.