Editing Drawn butter

{{Short description|Melted butter as a sauce}}
[[File:Lobster Me - 28162069543.jpg|thumb|A piece of lobster with drawn butter in a plastic container]]
{{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 (cookbook)|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 (chef)|Jasper White]], ''Lobster at Home'', 1998, {{ISBN|0684800772}}, 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==
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]], [[Black pepper|pepper]], [[caper]]s, [[watercress]], and so on.<ref name="Fisher1916">{{cite book|author=Marian Cole Fisher|title=Twenty Lessons in Domestic Science: A Condensed Home Study Course : Marketing, Food Principals &#91;sic&#93;, Functions of Food, Methods of Cooking, Glossary of Usual Culinary Terms, Pronunciations and Definitions, Etc|url=https://books.google.com/books?id=soBCAAAAIAAJ|year=1916|publisher=M.C. Fisher}}</ref><ref name="Benton1886">{{cite book|author=J. Rosalie Benton|title=How to Cook Well|url=https://archive.org/details/howtocookwell00bentgoog|year=1886|publisher=D. Lothrop & Company|pages=[https://archive.org/details/howtocookwell00bentgoog/page/n155 150]–}}</ref><ref name="Beecher1871">{{cite book|author=Catharine Esther Beecher|title=Miss Beecher's Domestic Receipt-book: Designed as a Supplement to Her Treatise on Domestic Economy|url=https://archive.org/details/missbeechersdom01beecgoog|year=1871|publisher=Harper|pages=[https://archive.org/details/missbeechersdom01beecgoog/page/n88 69]–}}</ref><ref name="Farmer1912">{{cite book|author=Fannie Merritt Farmer|title=The Boston Cooking-school Cook Book|url=https://archive.org/details/bostoncookingsc01farmgoog|year=1912|publisher=Little, Brown|pages=[https://archive.org/details/bostoncookingsc01farmgoog/page/n314 267]–}}</ref>

==See also==
* [[Beurre blanc]], a French sauce made of emulsified butter, also commonly served to accompany seafood

==Notes==
<references/>

{{Butter}}

{{portal bar|Food}}

{{DEFAULTSORT:Drawn Butter}}
[[Category:Sauces]]
[[Category:Butter]]