How to Make Drawn Butter

Drawn butter goes well with foods ranging from roasted lobster to asparagus.

A dish of drawn butter at the table makes any meal an elegant affair, and there's no reason to limit drawn butter's use to lobster or crab. Asparagus, green beans, broccoli and other vegetables also enjoy a dip in warm, melted drawn butter. Although some chefs might disagree, drawn butter is essentially the same as ghee, or clarified butter, which is used extensively in Indian and Middle Eastern cooking.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 lb. unsalted butter
• Saucepan
• Metal spoon
• Heatproof bowl
• Fine mesh sieve (optional)
• Cheesecloth (optional)

1. Gently melt 1 lb. of butter over low- medium heat in the saucepan and bring melted butter to a slow boil.

2. Remove the foam with a spoon and discard. After a few minutes, the milk solids will separate themselves from the oil and sink to the bottom. The drawn butter is done when the oil is clear and is golden in color.

3. Allow the butter to cool slightly, then pour off the clarified butter from the milk solids into a heatproof bowl. You may also strain the butter through a fine mesh sieve or a few layers of cheesecloth. Discard milk solids.

4. Ladle drawn butter into individual serving cups. Specially designed dishes with a candle or flame help keep the drawn butter warm and melted throughout the meal.

Tips & Warnings

• Prepared this way, with the milk solids and protein removed, drawn butter is stable and does not need to be refrigerated. It will keep for up to six months at room temperature, and as it cools it will become solid again. Under the name of ghee, drawn or clarified butter is often used to saute and boasts a higher smoke point than regular butter.

References

• AsiaRecipe.com: Making Clarified Butter

Resources

• Read this Article in Spanish