Drawn butter is a simple pleasure with a place at any table, whether you’re serving lobster, crab, steamed vegetables, or fresh baguette. This guide offers a complete approach—from definition through technique, troubleshooting, storage, and inspired ways to serve this silky, golden sauce.
What Is Drawn Butter?
Drawn butter is gently melted butter, served warm. Unlike ghee or clarified butter, drawn butter leaves behind some of the flavorful milk solids but skims off most of the foamy surface. The result is a smooth and luxurious sauce, ideal for dipping. Imagine plump shrimp or succulent lobster tails, dipped into glossy warm butter. Drawn butter lets ingredients shine, turning an everyday meal into something memorable.
Drawn butter comes together fast, making it easy to prepare just before serving—no extensive prep or equipment needed.
Drawn Butter vs. Clarified Butter vs. Ghee
Clarifying butter means removing all the milk solids and liquid, leaving pure butterfat. This process gives clarified butter a higher smoke point, making it perfect for sautéing and frying. Ghee, an essential in Indian and Middle Eastern kitchens, is clarified butter simmered a bit longer to drive out water content, delivering a toasty, nutty flavor. Drawn butter, however, is prized for its delicate, fresh taste and a small amount of retained milk solids.
A simple reference:
| Type | Composition | Uses | Flavor Notes |
|---|---|---|---|
| Drawn Butter | Butter + some milk solids | Dipping, topping | Mellow, creamy |
| Clarified Butter | Pure butterfat | Frying, sautéing | Clean, neutral |
| Ghee | Pure butterfat, browned | Frying, desserts | Toasty, nutty |
Ingredients
This recipe calls for just one ingredient, but the outcome depends on your choice:
- Butter: Choose high-quality, unsalted butter for a clean, rich flavor.
High-fat content butters from European brands tend to yield a silkier finish. Salted butter works, but can be salt-forward for delicate seafood; use unsalted to control seasoning.
Can You Use Salted Butter?
Absolutely. Salted butter gives drawn butter a deeper, savory note. If you prefer a milder result, stick with unsalted butter. Keep a closer eye if using salted butter—as salt can accelerate browning and can scorch easily. For seasoning control, it’s straightforward to add a pinch of salt to unsalted butter as you taste.
How to Make Drawn Butter
Drawn butter’s method is gentle: slow melting, careful skimming, and patience in letting flavors develop. Here’s an easy, stepwise method.
Step 1: Melt the Butter
Slice butter into even pieces for uniform melting. Place it in a heat-safe bowl, over a saucepan of simmering water—creating a simple double boiler. This indirect heat keeps the butter from browning. Gently let it melt over low to medium-low heat. Avoid boiling: you want only mellow, melty butter.
Step 2: Skim Off the Foam
As the butter melts, you’ll notice a foamy layer forming on top. This is made of milk proteins. Once the butter is fully liquid, use a spoon to skim off the foam. This ensures a clear, silky finish. Skim as much as possible; if a touch remains, don’t worry—it won’t hurt the flavor.
Step 3: Separate the Solids (Optional)
For a classic drawn butter, you can keep a few milk solids for extra flavor. Some cooks allow the butter to settle, then pour off the golden layer and leave watery residue or solids behind. For an ultra-refined result, strain through cheesecloth.
Step 4: Serve Warm
Transfer the drawn butter to a pre-warmed ramekin, tiny pitcher, or dipping bowl. Serve it immediately for the glossiest, silkiest texture.
Simple Drawn Butter Method—Quick Reference
- Cut butter into cubes.
- Melt slowly over a double boiler.
- Skim off foam gently.
- Reserve milk solids, or strain for clarity.
- Pour into a warm dish and enjoy.
Tips for Perfect Drawn Butter
A few small adjustments guarantee perfectly smooth, tasty drawn butter every time:
- Go Slow: Low heat prevents the milk solids from burning and avoids separation.
- Use a Double Boiler: This shields the butter from direct heat, ensuring smooth melting.
- Strain for Clarity: If you want a smoother look, strain through a fine mesh or cheesecloth.
- Flavor Infusions: Drop in a sprig of thyme, cracked pepper, or a garlic clove while melting; strain solids before serving for depth.
- Warm Serving Dish: Pour hot drawn butter into a pre-warmed bowl to keep it liquid longer.
Serving Ideas for Drawn Butter
Drawn butter is a natural match for seafood, but don’t stop there. Its golden richness enhances a variety of foods.
Seafood Classics:
– Steamed lobster tails
– Alaskan king crab legs
– Snow crab claws
– Shrimp cocktail
– Scallops
Vegetables & Starches:
– Roasted or steamed asparagus
– New potatoes
– Sautéed green beans
– Corn on the cob
– Oven-baked bread
Other Creative Pairings:
– Drizzle over grilled steaks
– Toss with noodles as a simple pasta sauce
– Drip onto popcorn for a gourmet touch
How to Store and Reheat Drawn Butter
Drawn butter will start to solidify as it cools. If you make extra, you can keep it for later.
- Refrigeration: Let butter cool and spoon it into an airtight jar or container. Store in the fridge up to 2 weeks. Some find up to a month is possible if the seal is tight and spoon stays clean.
- Freezing: For long-term storage, freeze portions in small containers. It keeps for up to 6 months.
- Reheating: Warm butter gently over low heat on the stove or in the microwave in short bursts. Avoid boiling or overheating, to prevent separation.
Frequently Asked Questions
Can you add flavors to drawn butter?
Yes. Rosemary, garlic, dill, lemon zest, and cracked pepper all blend well with butter. Add herbs or spices during the melting phase, then strain before serving for an infused finish.
What’s the difference between drawn and regular melted butter?
Drawn butter has had the milk solids skimmed from the surface for a clearer look and silkier mouthfeel. Plain melted butter retains all the milk solids and is more opaque.
Is drawn butter the same as clarified butter?
Drawn butter is similar but not quite the same. Clarified butter removes both foamy and lingering milk solids, resulting in near-pure butterfat. Drawn butter preserves some for extra flavor and a creamier profile.
Troubleshooting & Pro Tips
- Separation: If the butter separates, whisk it briskly or let it sit, then pour off the yellow fat and leave watery liquid behind.
- Milk solid bits: Small flecks are fine and deliver extra taste. Strain for a super-clear dip, or embrace the rustic look for more flavor.
Drawn Butter Recipe—Summary Table
| Step | Details |
|---|---|
| Cut & Melt | Cube butter, melt over double boiler |
| Skim | Remove foamy surface as it melts |
| Strain/Settle | Optional: Strain or allow solids to settle |
| Serve | Pour into warm bowl and serve immediately |
| Store | Refrigerate or freeze leftovers |
Drawn butter is more than an accompaniment—it’s a classic sauce able to transform simple ingredients into something special. With a single ingredient and gentle handling, you’ll have a versatile condiment ready to brighten seafood, vegetables, bread, and beyond. Try it once, and you’ll keep it on standby for every celebration or quiet meal at home.
Easy Drawn Butter Recipe for Seafood and More
This easy drawn butter recipe makes seafood even better. You can also use it on veggies. Try it to top toasted bread.
Ingredients
- 1 pound unsalted butter
Instructions
- Place the butter in the upper pot of a double boiler and allow it to melt slowly over a gentle simmering water bath. This step should take around 5 to 7 minutes.
- Once melted, set the butter aside to cool down a bit. Once it has cooled, remove and discard the foam collected on the top.
- After skimming, leave the butter to solidify. This process can take from 8 hours to overnight.
- After the butter has solidified, carefully pour off and discard any liquid collected at the bottom.
- Transfer the solid butter into a bowl safe for microwave use, either glass or ceramic. Heat in the microwave until the butter has melted completely.