Extracted butter, also known as ghee, is a dipping sauce commonly served with seafood. To make it, melt butter in a saucepan, remove the foam, and let it separate. Strain or remove milk solids before pouring into a heatproof bowl. Keep warm with a tea light and add herbs for flavor.
Extracted butter is a condiment that is commonly served with fish dishes. It is sometimes referred to as ghee, and the two terms are often used interchangeably. Extracted butter is melted butter that is used as a dipping sauce for lobster, shrimp, clams, or crab that has been steamed or boiled. Although extracted butter is made with only one ingredient, it is considered a sauce. Condiments that are commonly served alongside drawn butter include lemon wedges, salt, and pepper.
By following a few simple steps, drawn butter can be made at home. First, melt the butter in a saucepan over medium-low heat. The butter should be brought to a slow boil. As the butter boils, it will develop a fine foam on the surface. This should be gently lifted from the pan with a spoon and discarded.
After the butter has been boiled for a few minutes, it will begin to separate. The milk solids in the butter will fall to the bottom of the pan. At this point the milk solids will begin to separate from the oil in the butter. When the oil is light in color and golden brown, the butter has been successfully extracted and is almost ready to remove from the pan.
Before pouring the ghee from the pan, let the butter cool just a bit. It should be poured into a heat proof bowl. Milk solids can be separated during pouring by straining the butter through cheese cloth. Otherwise, the milk solids can be manually removed from the ghee. Milk solids can be thrown away. Use a ladle or large spoon to transfer the drawn butter into small individual serving glasses.
When preparing the extracted butter, it’s important not to let the butter get too hot or it will burn and start to brown. Some chefs, even those who only cook from their own kitchens, like to be able to keep the extracted butter warm throughout the meal. There are special cups for this that are designed to fit a tea light which will keep the butter clear without browning or burning. Some chefs also like to add herbs to their drawn butter to add flavor to the meal. Herbs that are sometimes used for this purpose include parsley, coriander and tarragon.
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