We look at brown butter as a distinct ingredient. We forget that it is a flavor that can be built upon. We now brown butter and cool it down. We add other flavors to the butter. This blending allows the brown butter to play a supporting role. The nutty undertones of the caramelized milk solids are carried throughout the fat creating new and fully developed flavors. Recently we blended pistachio oil with brown butter. We have also tamed the porkiness of bacon fat. Of course the folks in India have known the powers of ghee for a few years now. The difference is how and what we flavor the fat with. And where we take it.