Dairy
Drawn Butter
Drawn butter is melted, clarified butter served as a dip—lobster, crab, and artichoke classic. Simple: melt, skim foam, pour off clear fat from solids and water. Serve warm, not boiling. Season lightly if at all. Restaurant drawn butter is about purity and heat, not brown ghee flavours.
Track this ingredient
Unit
Characteristics
Preparations
MeltedServed Warm
Traits
ClearMelted ClarifiedSeafood DipSimpleWarm
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Grade B
Grade A
Grade AA
History
US
Drawn butter became standard New England seafood service.
Drawn butter ramekins defined steakhouse and lobster-house tables.