Drawn butter is melted butter served as a warm sauce, traditionally alongside lobster, crab and other shellfish. In some culinary usage, drawn butter refers to clarified butter, while in other contexts it simply means melted whole butter. The exact meaning should be clear from the recipe or menu.
To clarify butter, melt it gently and allow the milk solids and water to separate from the butterfat. Skim the foam and carefully decant or strain the clear fat, leaving the watery layer and milk solids behind. The result is clarified butter, which can be served warm as a dipping sauce.
Some restaurants serve whole melted butter as drawn butter without fully separating the milk solids and water. This produces a richer, less clear sauce and may separate as it stands.
Drawn butter is a classic accompaniment for lobster, crab, shrimp and other seafood. It may be served plain or flavoured with lemon, herbs or other ingredients, depending on the dish.
Drawn butter is melted butter, sometimes clarified, served as a dipping sauce. Beurre blanc is a warm emulsified butter sauce made by whisking butter into a wine- or vinegar-based reduction.
Chef’s tip: Keep clarified butter warm without overheating it. If serving whole melted butter, stir before portioning because the water and milk solids may settle separately.
Key distinction: Drawn butter is melted butter served as a sauce; whether it is fully clarified depends on the culinary tradition and recipe.
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