Instructions: Melt unsalted Butter in a saucepan over very low heat. When melted, take a spoon and skim off the foam that rises to the top. You will have what looks like oil in the pan. The clear oily substance is called Clarified or Drawn Butter. Pour this off into another container slowly, leaving any milk solids

(the thicker residue) in the bottom and discard them. Clarified or Drawn Butter has a lower SMOKE point and does not burn quite as quickly as unclarified (regular) butter and is preferred in many recipes. It loses a bit of its flavor. It makes a great dip for seafood such as lobster, shrimp and crab. This may be made and reserved for later use in the refrigerator - It will not go rancid quickly. It may be frozen in ice cubes, then kept in a zip lock bag or closed container for longer periods of time.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.