Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights
reserved. Butter is made up of butterfat, milk solids and water.
Unsalted butter is melted over low heat and allowed to separate
into butterfat and milk solids. You can further brown or
essentially fry the separated milk solids, and it is called
Brown Butter or Browned Butter (Beurre Noisette). It has a nutty
flavor, and is used batters for madeleines and financiers, or
even pasta or vegetable dishes. Clarified butter in some
countries, is the translucent golden-yellow butterfat left over
after the milk solids and water residue are removed during
cooking. This how to baking technique is used with the: Browned
Butter Spoon Cookies Recipe Redux Browned-Butter Cinnamon Cookie
Sticks Recipe HOW TO TIPS: Clarified or browned butter will be
only 75% the volume or weight of whole butter: 1 cup (2 sticks
or 1/2 pound) butter = 3/4 cup clarified or browned butter. 4
tablespoons butter = 3 tablespoons clarified or browned butter
1. In a heavy-bottomed sauc