A classic drawn butter is made by gently melting butter and allowing it to separate, then skimming off the milk solids and removing the watery whey to leave behind pure, golden butterfat. Smooth, silky, and rich, it delivers a clean, buttery flavor that enhances without overpowering—traditionally served warm alongside seafood like lobster or shellfish, or used as a simple, elegant finishing sauce for vegetables and delicate proteins.
