Drawn butter IS the same as clarified butter and is quite easy to make. Simply melt unsalted butter over a low flame. The milk solids will separate (dropping to the bottom of the pan) and leave a golden liquid (your clarified butter) at the top. Just pour off this clarified butter and use in your cooking. You will find it helpful because it burns at a higher temperature than whole butter (since you eliminated the milk solids.) Clarified butter also keeps longer for the same reason. The only drawback to clarified butter in my opinion is that you lose some of that great, rich butter flavor — sometimes there is just no substitute.

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