Why use clarified butter in a bearnaise I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter?

Is it purely taste? Or is it because filtering the milk solids away changes how the bearnaise reacts to heat or something else?
You can make make Bearnaise with normal butter. The version with clarified butter has a more subtle and, some say, refined taste. I think the missing milk solids negatively impact on taste, which is why I always use regular butter.