Drawn butter or clarified butter is made by removing milk solids from butter, thereby increasing its heat tolerance. A common ingredient in Indian and Middle Eastern cooking, drawn butter has the milk solids or whey removed; hence it does not burn as easily as regular butter. A generous use of drawn butter at the dinner table makes every dish a specialty item.
Here’s a simple basic guide on how to make drawn butter at home. Use it on lobster or crab, or enjoy it with asparagus, broccoli, green beans and various vegetables.
To make homemade drawn butter, you’ll need 1 pound of unsalted butter, a saucepan, fine mesh sieve or cheesecloth (optional), metal spoon and heatproof bowl.
Step 1: Take 1 pound of butter in the saucepan and heat over low- medium heat, until the butter melts and comes to a slow boil.
Step 2: Once the butter starts boiling, foam or froth will be form on its surface. Discard the foam with the help of a spoon.
Step 3: After some minutes, the milk solids present in the butter will detach themselves from the oil and settle down at the bottom. Once the oil becomes clear and golden in color, you’ll understand that the drawn butter is done.
Step 4: Let the butter cool down a bit, and then remove it from the milk solids and pour into a heatproof bowl. You can do this by straining the drawn butter through a fine mesh sieve or cheesecloth. Throw away the milk solids. Your homemade drawn butter is ready to be used.
Step 5: While serving, use a ladle to pour the drawn butter into individual serving cups.
Tip: When prepared this way, drawn butter has the milk solids and protein removed, and is hence stable and can be stored without refrigerating. You can store this butter for up to six months at room temperature.