Not to hijack this thread, but seems like someone may know the answer
here.

I really like brown butter on pasta, and the stuff that you buy these
days does not have the flavor of the stuff of 15 years ago. It may be a
function of my advanced age,but that is how it seems...I have tried
adding cream to it before I brown it but not much improvement...Any
sugestions???

I keep ghee in the reefer to do real hot saute/sears, but have never
baked with it..(can't improve sourdough with it)
s