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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


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