Drawn Butter
A classic New England staple, drawn butter is simply clarified butter served warm as a rich, nutty dipping sauce. Perfect for steamed lobster, crab legs, shrimp, and even artichokes, this recipe gently separates the pure butterfat from the milk solids for an intensely flavorful and silky-smooth result.
For 4 servings
4 steps. 8 minutes total.
- 1
Step 1
- a.Melt the Butter
- b.Cut the butter into 1-inch pieces and place them in a small, heavy-bottomed, light-colored saucepan.
- c.Place the saucepan over low heat and allow the butter to melt completely without stirring. This process should take about 5-8 minutes.
- 2
Step 2
- a.Separate the Layers
- b.As the butter melts, you will see it separate into three distinct layers: a top layer of white foam (whey proteins), a middle layer of clear golden liquid (pure butterfat), and a bottom layer of milky white solids (casein).
- 3
Step 3
- a.Skim the Foam
- b.Once the butter is fully melted and the layers are clearly visible, use a small spoon to carefully skim off all the white foam from the surface. Discard the foam.
- 4
Step 4
- a.Pour and Serve
- b.Slowly and carefully pour the clear, golden butterfat into small individual serving bowls or a gravy boat.
- c.Stop pouring when you reach the milky solids at the bottom of the pan. Discard these milk solids.
- d.If using, stir in the salt. Serve immediately while warm with your favorite seafood.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a light-colored saucepan to easily monitor the separation process and prevent the milk solids from browning too much.
- 2Low and slow is the key. Rushing the process with high heat can cause the milk solids to burn, giving the butter a bitter taste.
- 3Avoid stirring the butter as it melts. Stirring will emulsify the layers back together, defeating the purpose of clarification.
- 4For exceptionally clear butter, strain the final liquid through a fine-mesh sieve lined with a layer of cheesecloth.
Adapt it for your goals.
Garlic Drawn Butter
Add 1-2 cloves of finely minced garlic to the butter as it melts for a savory, aromatic infusion. Strain the garlic out with the milk solids or leave it in for more flavor.
Herbed Drawn ButterHerbed Drawn Butter
Stir 1 tablespoon of finely chopped fresh herbs like parsley, chives, or tarragon into the finished drawn butter just before serving.
Lemon Drawn ButterLemon Drawn Butter
Add a squeeze of fresh lemon juice (about 1 teaspoon) to the finished drawn butter for a bright, acidic note that pairs beautifully with seafood.
Why this is on our healthy list.
Lactose and Casein-Free
The clarification process removes the milk solids (lactose and casein), making drawn butter a great option for individuals with lactose intolerance or a sensitivity to milk proteins.
Source of Fat-Soluble Vitamins
Butter is a natural source of fat-soluble vitamins, including Vitamin A, which is crucial for vision and immune function, and Vitamin K2, which plays a role in bone and heart health.
Frequently asked questions
Drawn butter and clarified butter are essentially the same thing: pure butterfat with the milk solids and water removed. Ghee is a type of clarified butter that is cooked longer, allowing the milk solids to brown, which gives it a deeper, nuttier flavor and a higher smoke point.