Drawn Butter Sauce Recipes

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DRAWN BUTTER



Drawn Butter image

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

8 ounces (2 sticks) unsalted butter

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 FOR STEAMED LOBSTER, CRABS, OR CLAMS



Drawn Butter for Steamed Lobster, Crabs, or Clams image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 4 to 6 servings (about 1 cup)

Number Of Ingredients 1

1/2 pound unsalted butter

Steps:

  • Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
  • Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

DRAWN BUTTER



Drawn Butter image

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

1 pound unsalted butter

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 SAUCE



Drawn Butter Sauce image

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

1/4 cup butter (or margarine)
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
1 cup water

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 SAUCE



Drawn Butter Sauce image

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

1/4 lb butter
1/2 ounce plain flour
5 fluid ounces milk
1 tablespoon lemon juice
salt, if necessary

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

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