Drawn Butter vs Clarified Butter

It goes without saying that butter is one of the most widely used substances on the planet. Unless you’re a vegan, of course. That being said, many individuals may be unaware that the container of butter in their refrigerator is magical.

It may have many various shapes, serve different purposes, and taste different. While all of the forms that butter may take are sinfully wonderful, we’re going to focus on two today: drawn butter and clarified butter.

Continue reading to understand the distinctions between the two and how to utilize them effectively when cooking.

Difference Between Drawn Butter vs Clarified Butter

1. Clarified Butter

Clarified butter is butter that has been melted but has had the solids and water removed. Clarified butter is often used in many sauces, and it produces an especially delectable seasoning for lobster or crab. The nicest thing about clarified butter is how simple it is to manufacture and use. You should have no trouble clarifying butter at home if you follow one of these basic techniques.

Skimming the Solids

  1. In a pot, melt the quantity of butter you want to use. Melt it carefully over low heat, being careful not to let it burn.
  2. Remove the butter from the heat and set it aside to cool. The solids, which will be somewhat frothy, will collect on the surface of the melted butter.
  3. Skim the fat off the top of the butter using a spoon. It should be a light yellow. The clear yellow liquid should then be strained into a separate container.

Straining Through a Cloth

  1. In a pan, melt whatever quantity of butter. You have the option of using salted or unsalted butter. Make careful to totally melt it, but don’t overcook it by allowing it to brown.
  2. Allow the butter to settle for a few minutes before using. This forces the particles to the surface of the butter.
  3. Using a towel, strain the butter. Typically, a moist cheesecloth is used to accomplish this procedure, but a clean tea towel would do. Allow the liquid to drain into a dish through the cloth.
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Using a Plastic Bag

  1. In a pot, melt whatever quantity of butter you want to use. Make sure it remains on low heat and does not brown. This implies your butter has been on for much too long and you must begin over.
  2. Take the butter off the heat. Allow it to rest until the solids have accumulated on top of the butter.
  3. Pour the butter into a dependable storage bag with a zipper closure. Remove all of the air from the bag and seal it shut. Check that it is securely fastened.
  4. Allow the butter to cool completely. The interior of the bag will create two different layers. A liquid layer will be on the bottom and a solid layer will be on top.
  5. Remove one of the bottom corners of the bag. Simply construct a tiny enough opening for the liquid to pass through.
  6. Drain the liquid into a bowl.

Using a Microwave and Turkey Baste

  1. Fill a typical tall and broad drinking glass halfway with unsalted butter.
  2. Microwave the glass for 30 seconds. Melt the butter carefully over medium heat. Heat the butter until three distinct layers appear. One should consist of frothy solids, another of clear yellow liquid, and the bottom of heavy materials.
  3. Allow a few minutes for the glass to rest. Make certain that it remains still until the separation is complete. Take it out of the microwave.
  4. Squeeze the turkey baster bulb. Suck the clear yellow liquid from the glass by inserting it into the center layer.
  5. Place the turkey baster butter in a separate container. Continue until all of the clarified butter has been extracted.

Now that we’ve discussed how to clarify butter, let’s speak about drawn butter.

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2. Drawn Butter

When making a butter dipping sauce for lobster or crab, drawn butter is commonly used. However, there is no exact formula that classifies anything as drawn butter. Some chefs consider drawn butter to be just clarified butter, while others consider it to be melted butter. Let’s speak about how to produce drawn butter, just as we did with clarified butter.

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Making a Melted Butter Sauce

  1. This is the point at which you’ll decide whether to produce melted butter or clarified butter. If you are working with a chef, it is best to chat with him to figure out exactly what he is looking for.
  2. Cut the butter into small pieces and melt it in a small saucepan over low heat. Make careful to whisk the butter often to prevent it from burning. This is particularly critical when cooking with cast iron or stainless steel pans. While you can melt the butter in the microwave, it is more likely to burn.
  3. Of course, the butter may be served pure, but it can also be flavored with various flavors. This is a straightforward recipe for lobster or other kinds of seafood:


  1. cup melted butter
  2. Juice from one lemonSalt and pepper to your taste

If you want a hotter sauce, add 2-3 cloves smashed garlic or use cayenne pepper instead of black pepper.

Making Beurre Monte

While it is not always created the same manner, some cooks use the terms pulled butter and beurre monte interchangeably. Beurre monte is a melted butter emulsion, which implies that the milk solids and liquids are spread uniformly rather than separately.

  1. In a saucepan or double boiler, heat around two teaspoons of water. Bring the water to a boil, then immediately lower to a low heat. It is critical to maintain the heat even when it is just below boiling.
  2. Cut the butter into tiny cubes. Slowly sweep one of them into the water. Once melted, the butter should have a milky consistency.
  3. Continue by whisking one piece of butter at a time.

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Final Words

As you can see, there isn’t much of a distinction between drawn butter and clarified butter. In fact, depending on who you ask, it might imply the same thing. If you’ve never done any of these things before, be sure to follow the directions precisely as given.

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If the recommendations are not followed correctly, or if stages are omitted or forgotten, the milk solids will most likely separate, leaving a foul scum layer on the surface. Having said that, put your newly acquired abilities to the test. After all, who wouldn’t want a lobster and steak dinner? Just don’t forget about the butter, since it’s the finest part! Related to this post is Best Cocoa Butter Reviews And Buying Guide 2021


Is ghee the same thing as drawn butter?

Drawn butter is made by melting unsalted butter, which may take 5-7 minutes to melt completely. Ghee, on the other hand, is made from butter by slowly boiling it. Although both drawn butter and ghee are manufactured from butter, the processes are not the same.

What is the difference between butter and drawn butter?

Drawn butter is just another name for melted butter. Some cooks think drawn butter is clarified, while others feel it is just melted.

What is the purpose of drawn butter?

Drawn butter is melted butter that is often used as a sauce for steamed fish. Some chefs limit the phrase to clarified butter, while others believe it should not be clarified at all.

Why do chefs use clarified butter instead of regular butter?

Clarifying butter is done to increase its smoke point. Regular butter has a smoke point of 350 degrees Fahrenheit. Clarified butter has a smoke point of 450 degrees F, enabling you to use it instead of canola oil, which has a smoke point of 400 to 450 degrees F, to create a nice, tasty sear.

Is drawn butter healthier?

14 grams of butter has 100 calories. In terms of fat content, when ghee and ordinary butter are compared, clarified butter includes more beneficial saturated fats; hence, it provides superior support for saturated fat. Is ghee butter nutritious? If you’re stuck on it, the answer is yes.

Which tastes better ghee or clarified butter?

Ghee has been used for ages in traditional Indian and East Asian cookery. “It has a nuttier, richer taste than butter,” O’Neill explains. “Many people also like ghee because it has a higher smoke point (the temperature at which the oil starts smoking during cooking) than butter.”

Does drawn butter need to be refrigerated?

Clarified butter “is shelf-stable and does not require refrigeration,” according to Watts. Clarified butter may be stored in an airtight container, such as a jar, for up to six months at room or refrigerator temperature.

Does drawn butter solidify?

After straining off the milk solids, you’re left with clarified butter, sometimes known as liquid gold. When left at room temperature, the liquid will harden and may be securely kept in an airtight container in the pantry for many months. You may also store it in the fridge for up to a year.

How long can you keep drawn butter?

Once the butter has cooled, strain it through a cheesecloth-lined sieve or a coffee filter into a heatproof container to remove the browned milk particles. Allow to cool before transferring to a sealed container and refrigerating until ready to use. Clarified butter should be stored in the refrigerator for at least 6 months.

Should drawn butter be salted or unsalted?

Yes, the decision is entirely yours. While both salted and unsalted butter may be used to produce drawn butter, some people prefer unsalted butter because it burns less.

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