You can cook with confidence and style
Drawn Butter or Clarified Butter
Recipe From Restaurant
Remove milk solids from butter to increase its heat tolerance and you
have clarified butter (also called drawn butter). It does not burn as
easily as regular butter because the milk solids (whey) have been
removed.
Once accomplished, you can use drawn butter for making dishes that benefit from buttery flavor
but must be cooked over moderately high heat, such as sautéed potatoes, eggs, fish, and many
other items. It is also used to make hollandaise sauce and several other similar sauces.
To make clarified butter you slowly heat butter (unsalted or salted) over
low heat until the butter separates into three layers. The top layer is a
foam (the whey) and should be skimmed off with a spoon. A milky
layer on the bottom of the pan is the milk solids. In between is a pure
golden-yellow liquid called clarified butter.
Once separated you skim the foam off the top, remove the pan from the
heat and let it sit for a few minute. You then strain the remaining
mixture into another container through a very fine sieve or you can p
it through cheese cloth.
ourThe resulting liquid is the drawn butter (butterfat) that can be covered and stored several weeks
in the refrigerator. It can also be frozen. If you freeze it, do so in small batches.
To clarify butter:
Melt butter over very low heat
Skim off what comes to the surface
Slowly pour off the oil part into another container through
a very fine sieve or cheese cloth
Discard the solids
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