Drawn butter, a simple yet luxurious sauce, is a staple in Newfoundland cuisine. This rich, buttery sauce is perfect for enhancing the flavors of seafood, vegetables, and more. Traditionally served with lobster, crab, or mussels, drawn butter brings a velvety, indulgent touch to any dish it accompanies. Its smooth texture and buttery taste make it a beloved addition to many Newfoundland meals.
In this guide, we’ll show you how to prepare classic Newfoundland from scratch. The recipe is straightforward, requiring just a few basic ingredients and minimal cooking time. You’ll start by melting butter slowly to achieve a clear, golden liquid, then carefully separating the milk solids to create a smooth, clarified butter. This process ensures that your drawn butter is free from impurities, providing a pure, rich flavor.
Experience the simple elegance of Newfoundland drawn butter and elevate your meals with this delightful sauce. Enjoy the rich, buttery goodness that’s sure to impress your family and friends.
“I tried it recently and everybody really enjoyed it. Boiling the onions really make a difference from the way I originally made it.” Herb B.
- 2 boiled onions
- 1/4 cup butter
- 1 tbsp cornstarch or flour
- 2 cups boiled water.
Combine butter and flour, add onions and liquid. Heat until thickened. Serve hot with fish and potatoes.
Photo by: Herb Blackmore
Newfoundland Historic Fact: The French Shore
The French Shore refers to the area of Newfoundland’s coast where French fishermen had special fishing rights. These rights were established by the Treaty of Utrecht in 1713 and later confirmed by the Treaty of Paris in 1763. The French Shore extended from Cape Bonavista to Point Riche. While the French did not settle permanently, they maintained seasonal fishing stations. This arrangement led to occasional conflicts with British settlers. The French Shore remained a unique aspect of Newfoundland’s history until French fishing rights were relinquished in the early 20th century.
How do you make it without the corn starch/flour turning to lumps?!!
put flour in the pot first by itself on low/med. heat (stir constantly) until flour starts to slightly turn brown (40 to 60 seconds). then add the onions and butter on medium heat for about 2 mins after the butter has melted (whisk constantly). then add your water. Add salt to desired taste, leave it on medium heat to simmer/boil, whisking frequently until it thickens. “this is the way my grandma has always done it and taught me to do this way, and it doesnt get any lumps doing it this way”
Note if you are following this recipe and using 2 cups of boiled water then use 2 and 1/2 tbsp of flour for the proper consistency.