Exploring the Differences: Drawn Butter vs Clarified Butter

Introduction

Butter, a classic and versatile ingredient loved by home cooks and professional chefs alike, comes in several forms each with unique characteristics and uses. Two such forms are drawn butter and clarified butter. While they might seem similar, there are distinct differences in their preparation, properties, and culinary applications. Here, we explore the nuances between drawn butter and clarified butter, shedding light on their preparation methods and the uses in specific cuisines, particularly Indian cooking.

Understanding Drawn Butter

What is Drawn Butter?
Drawn butter, also known as drawn sauce, is simply melted butter that has been slowly cooked to a desired consistency. When heated, melt butter in a small saucepan over low heat or heat it up in a microwave. As the butter melts, tiny bits of milk solids will rise to the surface, giving it a slightly yellow tint.

Preparing Drawn Butter

When preparing drawn butter, it is essential not to overheat it, as overheating can lead to the milk solids becoming scorched, which will impart a bitter and nutty flavor to the butter. Once the butter is melted and slightly emulsified, remove it from the heat and let it sit for a few minutes before serving. This will help to cool it slightly, allowing the milk solids to settle out. However, unlike clarified butter, drawn butter does not require the separation process to remove the milk solids.

The Culinary Uses of Drawn Butter

Drawn butter is a rich, flavorful sauce that adds a noticeable enhancement to a variety of dishes, especially seafood and eggs. Its creamy texture and subtle yet distinct taste make it a favorite in many Western and Asian cuisines. In India, it is less common, but when used, it brings a unique depth to certain dishes. Typically, this type of drawn butter is used as a finishing touch, enhancing the flavor and appearance of the dish rather than serving as a cooking medium.

Clarified Butter: A Purer Form of Butter

What is Clarified Butter?
Clarity butter, or ghee, is a pure form of butterfat that is obtained by melting and then clarifying butter. This process removes the milk solids and water content, resulting in a high-smoke-point fat that is ideal for high-temperature cooking.

Preparing Clarified Butter

To prepare clarified butter, use butter with a higher fat content, as butter with more water content may foam over and scorch during the clarifying process. Begin by melting the butter in a saucepan over low heat. Let it simmer until the milk solids begin to brown at the bottom of the pan. Using a spoon, carefully skim off the white foam from the surface. Once the milk solids are fully browned and the fat is clear and golden, strain the clarified butter through a fine mesh or cheesecloth to remove any remaining milk solids.

Uses in Indian Cuisine

Indian Naming: Ghee
In India, clarified butter is known as ghee. Ghee is an integral part of traditional Indian cuisine, particularly in vegetarian and dairy-based dishes. It has a rich, nutty flavor and a high smoke point, making it perfect for a variety of cooking methods. Ghee is often used in cooking in lieu of vegetable oils, as it imparts a unique flavor to the dishes. It is also traditionally used in South Indian and North Indian dishes, adding a richness and depth to the flavors.

Comparison and Conclusion

Both drawn butter and clarified butter have their unique places in culinary arts. Drawn butter, while possessing a rich and flavorful quality, retains some of the milk solids, which can affect the final taste and appearance of dishes. On the other hand, clarified butter (or ghee) provides a purer form of butterfat with a higher smoke point, making it ideal for high-heat cooking and a range of Indian dishes that require a richness of flavor without the presence of milk solids.

Final Thoughts

The choice between drawn butter and clarified butter (or ghee) ultimately depends on the recipe requirements and personal preference. Whether you're adding a touch of richness to a dish with drawn butter or enhancing the flavor of your curry or dal with ghee, both forms of butter are adept at bringing depth and complexity to your cooking.