Drawn Butter Sauce Recipes

Steps:

• Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.

Steps:

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

Steps:

• Melt butter in a small saucepan over low heat until butter foams and solids sink to bottom, about 15 minutes. Remove from heat. Let cool.
• Carefully skim foam from top, and discard. Pour clear butter into a bowl, leaving any solids in pan; discard solids. (Drawn butter can be refrigerated for up to 1 month.) Serve warm.

Steps:

• In a small saucepan, melt butter.
• Stir in flour, salt and pepper.
• Add water and cook over high heat until mixture boils and thickens, stirring constantly.

Steps:

• Let the butter soften to room temperature.
• Cut it into 8 pieces and roll them in the flour so that it is all absorbed.
• Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture.
• Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk.
• When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly.
• Serve very hot.