Drawn butter
Template:Cookbook Drawn butter is melted butter,<ref>Oxford English Dictionary, 1st edition, 1897, s.v. 'drawn'</ref><ref name="fowler">Damon Fowler, Classical Southern Cooking, annotated edition, 2008, p. 113</ref> often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter,<ref>Jennifer McLagan, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, 2008, p. 23</ref> while others insist that it should not be clarified.<ref>Jasper White, Lobster at Home, 1998, Template:ISBN, p. 33: "Drawn butter is simply melted butter. For some unfathomable reason, many clam shacks and restaurants serve clarified butter... as drawn butter. They do not realize that the milk solids which are skimmed from clarified butter are what make drawn butter so tasty."</ref>
When it is served with seafood, diners often add lemon juice to it.
Drawn butter sauces
[edit]In the 18th century, a small amount of flour and water or milk was often added to melted butter to thicken it and prevent it from separating. Later in the 19th century, increasing amounts of flour and water were used.<ref name="fowler" /> These sauces may themselves be named simply "melted butter", "drawn butter", or "drawn butter sauce", and flavored with vinegar, salt, pepper, capers, watercress, and so on.<ref name="Fisher1916">Template:Cite book</ref><ref name="Benton1886">Template:Cite book</ref><ref name="Beecher1871">Template:Cite book</ref><ref name="Farmer1912">Template:Cite book</ref>
See also
[edit]- Beurre blanc, a French sauce made of emulsified butter, also commonly served to accompany seafood
Notes
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