from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A preparation of unsalted butter in which the butterfat and milk solids are allowed to separate and brown over a heat, used in French pastry or as a sauce.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
Sorry, no etymologies found.