Stretched butter is sometimes seasoned with coriander.
Stretched butter is a condiment commonly served with seafood dishes. It is sometimes called clarified butter, and the two terms are often used interchangeably. Stretched butter is melted butter used as a sauce for steamed or boiled lobsters, shrimp, clams, or crabs. Although melted butter is made with only one ingredient, it is considered a sauce. Condiments commonly served alongside rendered butter include lemon wedges, salt, and pepper.
Butter before drawing.
By following a few simple steps, rendered butter can be made at home. First, melt the butter in a skillet over medium to low heat. The butter should be boiled slowly. As the butter boils, it will develop a fine foam on the surface. This should be gently removed from the pan with a spoon and discarded.
After the butter has boiled for a few minutes, it will start to separate. The solid milk in the butter will fall to the bottom of the pan. At this point, the milk solids will begin to separate from the butter oil. When the oil is clear and golden, the butter has been successfully extracted and is almost ready to be removed from the pan.
Stretched butter is melted butter used as a sauce.
Before pouring the clarified butter from the pan, let the butter cool slightly. It should be poured into a heat resistant container. Milk solids can be separated during pouring by running the butter through cheesecloth. Otherwise, the milk solids can be manually removed from the clarified butter. Milk solids can be thrown away. Use a large ladle or spoon to transfer the extracted butter to small individual cups.
When making stretched 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 in their own kitchen, like to keep their rendered butter warm during a meal. There are special cups for this that are designed to sit over a tea lamp, which will keep the butter clear without browning or burning. Some chefs also like to add herbs to butter designed to flavor food. Herbs sometimes used for this purpose include parsley, coriander, and tarragon.