Drawn or Clarified butter is more of a technique more than a recipe. Drawn butter I assume comes from the fact you are drawing out the “good” cooking butterfat from the butter and removing the milk solids. These milk solids are the things that burn in the frying pan or bottom of a pot and make the butter taste nasty.

Restaurants do this in large quantities and store it in the refrigerator. I do it with a couple of sticks of butter at a time. It also tells you how good the quality of butter is your buying. The more liquid (butter fat) you have from a stick of butter left in the end then the solids and water was in you butter to begin with.

SPECIAL IMPLEMENTS:

Small Saucepot

Sieve

Cheese Cloth

INGREDIENTS:

1 to 4 sticks of butter

DIRECTIONS:

Melt the butter in a small saucepan over medium-low heat. Do not let the butter boil. Cook until butter begins to foam on the surface. Reduce heat to low; continue to cook for about 10 minutes or until most of foam has sunk to the bottom of the pan. Do not stir or disturb butter as the milk mix back into the butter making it cloudy. Using a spoon carefully skim any remaining foam from surface. SLOWLY, pour off (or ladel) the clear clarified butter to a bowl leaving behind the solids at the bottom of the pot. Strain the remaining butter at the bottom of the pot in a second bowl, using a fine wire-mesh sieve lined with cheesecloth to separate out the solids.

If you buy reusable cheesecloth discard any solids, wash, and dry the cheesecloth.

In the end, what you’re left with is pure butterfat. It will not have that rich, buttery flavor as whole butter; it also does not turn rancid in the refrigerator, either. It will last refrigerated for several months. Now you can have it on hand when you need it.

Good Eating.

The Drunken Chef