Preparation

Slowly heat butter over low heat until the butter separates into three layers. Skim the top layer, which will appear foamy, with a spoon and discard. This is the whey. 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. Pour through a fine sieve to separate this drawn butter from any solids. Serve melted.

Additional Tips

Removing the milk solids means clarified butter is great for cooking at higher temperatures. Impart buttery flavor without burning your dish.

recipe tags

• stocks & sauces