“Newfoundland drawn butter is a simple yet flavorful condiment that is often paired with seafood dishes. This traditional sauce is made by slowly melting butter until the milk solids separate and can be skimmed off, leaving behind the clarified butter. The resulting drawn butter has a rich and nutty flavor that perfectly complements the delicate taste of seafood. Newfoundlanders appreciate the pure and natural essence of drawn butter, using it to enhance the flavors of lobster, crab, and other seafood delicacies. Its smooth and velvety texture adds a touch of indulgence to any seafood feast, making it a beloved accompaniment in Newfoundland’s culinary repertoire.”
“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 Boiling the onions really make a difference from the way I originally made it.”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
