Drawn Butter Sauce Recipes
DRAWN BUTTER
Best made a day ahead, this is a great complement to steamed king crab or broiled lobster tails. Any leftover butter can be frozen for future use.
Provided by Dasisalles
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h30m
Yield 8
Number Of Ingredients 1
Steps:
- Melt the butter in the top of a double boiler over just-barely simmering water, 5 to 7 minutes. Set the melted butter aside to cool slightly, then skim the foam off the top and discard. Allow the butter to solidify overnight. Drain off any liquid that collects at the bottom. Melt the butter in a microwave-safe glass or ceramic bowl, and pour into individual bowls before serving.
Nutrition Facts : Calories 406.9 calories, Cholesterol 122 mg, Fat 46 g, Protein 0.5 g, SaturatedFat 29.2 g, Sodium 6.2 mg
DRAWN BUTTER
Found this treasure in an OLD Maine cookbook. I always asssumed when I heard Seafood was served with 'freshly drawn butter', it was plain melted butter. This is much less rich than butter. Lobster and clams are rich enough! I adore lobster and clams, but when it's dipped in butter, it adds to much richness for my stomach. This I did not have any problems with. No idea how many this serves
Provided by lets.eat
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece.
Nutrition Facts : Calories 628, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.5, Sodium 1605.8, Carbohydrate 18.1, Fiber 0.7, Sugar 0.1, Protein 3.1
DRAWN BUTTER
Serve this butter with our Boiled Lobsters with Corn and Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 1
Steps:
- Melt butter in a small saucepan over low heat until butter foams and solids sink to bottom, about 15 minutes. Remove from heat. Let cool.
- Carefully skim foam from top, and discard. Pour clear butter into a bowl, leaving any solids in pan; discard solids. (Drawn butter can be refrigerated for up to 1 month.) Serve warm.
DRAWN BUTTER SAUCE
This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, simply stir in an egg yolk at the end of the cooking. With or without the egg yolk it makes a perfect accompaniment to asparagus, leeks, sea kale or any other fresh vegetables. It can also be used, like white sauce but with a lighter result, as a base for many different sauces.
Provided by Millereg
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Let the butter soften to room temperature.
- Cut it into 8 pieces and roll them in the flour so that it is all absorbed.
- Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture.
- Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk.
- When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly.
- Serve very hot.
Nutrition Facts : Calories 242.4, Fat 24.4, SaturatedFat 15.4, Cholesterol 66.3, Sodium 182.2, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 1.9
DRAWN BUTTER SAUCE
Make and share this Drawn Butter Sauce recipe from Food.com.
Provided by Carol
Categories Sauces
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter.
- Stir in flour, salt and pepper.
- Add water and cook over high heat until mixture boils and thickens, stirring constantly.
Nutrition Facts : Calories 58, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 186.8, Carbohydrate 1.5, Fiber 0.1, Protein 0.3
DRAWN BUTTER
Steps:
- In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done.
VERY BASIC BUTTER SAUCE
Make and share this Very Basic Butter Sauce recipe from Food.com.
Provided by Little Woman
Categories Vegetable
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Stir cornstarch into water with whisk and set aside.
- Melt butter in medium saucepan.
- Slowly whisk in water and bring to a low boil for 5 minutes, stirring often.
- Stir in butter flavoring and serve over hot pasta.
Nutrition Facts : Calories 206.8, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 164.3, Carbohydrate 0.8, Protein 0.2
HEALTHY FAUX DRAWN BUTTER
Make and share this Healthy Faux Drawn Butter recipe from Food.com.
Provided by docbower
Categories Sauces
Time 3m
Yield 1/4 cup, 2 serving(s)
Number Of Ingredients 3
Steps:
- Whisk together butter flavor and flax seed oil in a bowl. Add dash of salt and whisk (optional). Heat gently if desired. Do not heat or serve on a butter warmer as the flax seed oil will oxidize.
Nutrition Facts : Calories 246.9, Fat 27.2, SaturatedFat 2.6, Sodium 77.7, Carbohydrate 0.3, Sugar 0.3
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DRAWN BUTTER FOR SEAFOOD (SUPER EASY DIPPING SAUCE!)
Pour in ⅓ cup of white wine and cook for 1 minute before adding the butter. Melt the butter. Add 1 cup (2 sticks) of butter and cook until melted (reduce heat to prevent boiling, if necessary). Add seasoning. Stir in ¼ …
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DRAWN BUTTER SAUCE FOR LOBSTER | COOKING WITH JULIE
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Estimated Reading Time 50 secs
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DRAWN BUTTER SAUCE - COOKSINFO
A drawn butter sauce is made from 2 parts butter to 1 part flour. You melt ½ the butter, whisk in the flour and let it cook a bit (you are making a roux here), but don’t let it brown. Then you whisk in hot (not boiling) water a bit at a time, then cook the sauce over medium-low heat until it thickens, about 5 minutes, and then whisk in lemon ...
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DRAWN BUTTER SAUCE RECIPE BY TRUSTED.CHEF | IFOOD.TV
Directions. Use 2 tbsp. flour, 4 tbsp. butter and 1 cup boiling water, and no milk. Season with 1/4 tsp. salt and a dash of pepper. Prepare like Medium White Sauce.
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Step 1. Melt butter in a small saucepan over medium-high heat. Cook 5 minutes or until butter begins to foam on the surface. Reduce heat to medium-low; cook 10 minutes or until foam has sunk to the bottom of the pan. Skim any remaining foam from surface. Strain skimmed butter through a fine wire-mesh sieve lined with cheesecloth, discarding any ...
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From dwellbymichelle.com
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DRAWN BUTTER | SPECTROOM
Drawn butter is melted butter, often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter; while others insist that it should not be clarified. Video encyclopedia. Flashback Categories. Drawn butter. 1:43. Drawn Butter for Seafood (clams, lobster, crab, mussels) 2:50. How to Clarify Butter. 1:27. How to Make Clarified Butter. 3:08. …
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DRAWN BUTTER SAUCE | YESTERDISH
Drawn Butter Sauce. Ingredients: 1/3 c. butter 1-1/2 c. hot water 1/2 t. salt 1/8 t. pepper 3 T. flour. Method: Melt half of the butter and add flour with seasonings, and pour hot water on gradually. Boil five minutes and add remaining butter in small pieces. ex.
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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
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Cut the butter into pieces and add to a small saucepan. Place the saucepan over medium-low heat, allowing the butter to melt completely and start bubbling. Reduce the heat to the lowest setting. A milky froth will start to appear on the surface. Use a skimmer or a spoon to remove the froth until no more appears.
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Drawn Butter Sauce Recipe - Food.com trend www.food.com. Drawn Butter Sauce. Be the first to review this recipe. Recipe by Millereg. This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, …
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CALORIES IN DRAWN BUTTER RECIPES ALL YOU NEED IS FOOD
drawn butter sauce recipe - food.com This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, simply stir in an egg yolk at the end of the cooking.
From stevehacks.com
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DRAWN BUTTER - WIKIPEDIA
Drawn butter is melted butter, often served as a sauce for steamed seafood.Some cooks restrict the term to clarified butter, while others insist that it should not be clarified.. 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 en.wikipedia.org
From en.wikipedia.org
IFOOD.TV
DRAWN BUTTER SAUCE RECIPE – GOOD FOOD TO EAT
Drawn butter sauce recipe variations. Try adding ¼ tsp of minced garlic with the salt and pepper. Lemon always adds a bit of zing to seafood. Squeeze the juice of one lemon to the water; Parsley goes well in a sefood sauce. Add 1 tsp dried parsley with the salt and pepper.
From goodfoodtoeat.com
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From chestofbooks.com
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Directions. In a small saucepan, melt butter. Stir in flour, salt and pepper. Add water and cook over high heat until mixture boils and thickens, stirring constantly.
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Written by the MasterClass staff. Last updated: Feb 24, 2022 • 2 min read. You can use drawn butter for sautéing, add it to mashed potatoes, incorporate it into dessert recipes, or have it on hand for your next clam bake.
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DRAWN BUTTER SAUCE (KITCHENPC)
salted butter: 1/4 cup (or margarine) all-purpose flour (unsifted): 2 Tbl: salt: 1/2 tsp: black pepper: 1 dash: water: 1 cup: Drawn Butter Sauce. Credit: Food.com. User rating: Prep Time 0 min; Cook Time 15 min; Servings 1 serving(s) Tags. No Meat, No Pork, No Red Meat, Dinner, Low Carb, Low Sugar, Common Ingredients, Easy To Make, Quick. Method; In a small saucepan, …
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HOW TO MAKE DRAWN BUTTER | BUTTER FOR LOBSTER, EASY BUTTER
Aug 19, 2014 - "Drawn butter" usually refers to a butter dipping sauce served with lobster or crab, but there's no special recipe that sets it apart from any other butter sauce. Depending on the chef's preference, drawn butter can mean clarified butter... Aug 19, 2014 - "Drawn butter" usually refers to a butter dipping sauce served with lobster or crab, but there's no special …
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1 c. water. 1 tsp. lemon juice. 2 tbsp. minced parsley. Melt butter in double boiler. Stir in flour, salt, pepper and paprika. Slowly blend in the water and cook until thickened. Just before serving, stir in lemon juice. For extra color and flavor, add 2 tbsp. minced parsley. Serve with broiled or …
From cooks.com
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DRAWN BUTTER VS. CLARIFIED BUTTER? | CHEFTALK
Joined Jul 22, 2000. Drawn butter is butter that has been melted, solids left in. Clarified butter is melted then the solids removed. Clarified is used when you need a high smoking point. Drawn is used for things like lobster candles and at times emulsification sauces. Had this discussion more than once over the years, with more than one chef ...
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3/4 tbsp. butter. 1/2 tsp. salt. In a small pot, slowly melt 3 tablespoons butter. Add flour, stirring constantly. Add water; cook for 5 minutes. Combine 3/4 tablespoons butter and salt. Add to pot. Serve immediately.
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Serve with drawn butter. To make drawn butter, take the butter and roll, roll, roll it into small balls. Dredge with flour. Put 1/4 of the balls in a saucepan. As they begin to melt, whisk them. Add the remainder, one at a time, until thoroughly smooth. While stirring, add lemon juice and chopped parsley. Pour into a hot sauce boat. Serve.
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While many modern cooks, and even a few chefs, will tell you that drawn butter is just melted butter, the truth is, it really isn’t. Drawn butter sauce is just that, a true sauce. And every one of my 19th century cook books that lists a recipe for it, agrees. And to make the point, a recipe for Melted Butter Sauce. Melted Butter Sauce Recipe
From butterthesizeofanegg.com
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Melt 2 tablespoons of the butter in a small pan. Whisk in the flour and let it cook a bit (you are making a roux here), but not brown. Whisk in hot (not boiling) water a bit at a time, then cook the sauce over medium-low heat until it thickens, about 5 minutes, and then whisk in lemon juice and salt. Just before serving, add the remaining ...
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Put two ounces of butter in a saucepan, adding two tablespoonfuls of flour while stirring ; moisten with one quart of water, and season with one tablespoonful of salt and half a tea-spoonful of pepper. Let it simmer on the side of the stove for thirty minutes until it thickens ; then add, little by little, half an ounce of butter, beating it continuously until it becomes perfectly white.
From chestofbooks.com
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Directions. Step 1. Melt butter in a small saucepan over low heat. Cook, without stirring, occasionally skimming and discarding foam that develops on the surface, until the butter begins to become clear and the milk solids sink to the bottom of the pan, 7 to 9 minutes. Remove from heat and carefully skim and discard any remaining foam from the ...
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