Drawn Butter (Clarified Butter)

Yield 4

Please log in to add this to your favorites.


  • 1 lb butter


  1. Slowly heat butter over low heat until the butter separates into three layers.
  2. Skim the top layer, which will appear foamy, with a spoon and discard. This is the whey.
  3. Allow other milk solids to sink to the bottom of the pan. The middle layer should be a golden liquid. This is the drawn butter.
  4. Pour through a fine sieve to separate this drawn butter from any solids. Serve melted.