- Yield: 1 cups
- 1/2pound unsalted butter
- 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.