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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
Melt the Butter
Separate the Layers
Skim the Foam
Pour and Serve
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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.
This new_england recipe takes 10 minutes to prepare and yields 4 servings. At 406.9 calories per serving with 0.48g of protein, it's a beginner-friendly recipe perfect for side.
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.
Stir 1 tablespoon of finely chopped fresh herbs like parsley, chives, or tarragon into the finished drawn butter just before serving.
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.
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.
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.
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.
A 3-tablespoon serving of drawn butter contains approximately 300-310 calories, almost entirely from fat.
Drawn butter is pure fat and very high in calories and saturated fat, so it should be consumed in moderation. However, by removing the lactose and casein, it becomes a suitable option for individuals with dairy sensitivities. It also contains fat-soluble vitamins like A, E, and K.
Yes, you can use salted butter. If you do, omit the additional salt called for in the recipe and taste it before serving to see if it needs any more.
Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 months or in the freezer for up to a year. It will solidify when chilled; simply reheat it gently on the stove or in the microwave before using.