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I've never tried it personally, but I think butter is too highly saturated for it. It's fine as long as the sauce stays warm., but if it cools off, it solidifies. At least that's what happens when I make bacon grease mayo. I posted this on another mayo thread a couple days ago: http://www.seriouseats.com/2009/10/t...s-science.html
He overcame the saturated problem by adding canola oil. You could use pure/light olive oil instead. I'm still not sure if that stuff is much healthier than canola though.