Drawn Butter

Recipe By:
Audrey
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  • Total Time 20 min Ico-add
  • Yield 1 Pound
  • Level Easy

Drawn butter, also known as ghee or clarified butter, is different from any variation of butter sauce. There was a time when restaurants only served drawn butter with shellfish, nowdays it very well might be...
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Ingredients

  • 1 pound unsalted butter - do not use salted butter because the process of clarification makes the salt unstable and every batch will have varying levels of salt remaining.
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Directions

  1. 1. Place butter in medium sauce pot over medium high heat and bring it to the boil (this takes two to three minutes).
  2. 2. Note: be careful not to burn the butter while heating it. Use a heavy pot that doesn't have any hotspots.
  3. 3. Once boiling, reduce heat to medium. The butter will form a foam which will disappear.
  4. 4. After seven or eight minutes a second foam will form on top of the butter and the liquid will turn golden in color; brown milk solids will drift to the bottom of the pan.
  5. 5. Remove from heat and gently pour into a heatproof container through a fine mesh strainer with a coffee filter, or cheesecloth.
  6. 6. Store drawn butter in an airtight container being sure to keep it free from moisture. It will keep that way, without refrigeration, for up to one month. Or, if refrigerated, it will keep for several months.
  7. 7. Serve with artichokes, fish or shellfish.