Norwegian Butter Sauce/Sandefjordsmor
Norwegian Butter Sauce, or Sandefjordsmor, if you are a local, is a tasty, rich condiment, made from butter, cream, lemon, fresh herbs and a touch of cayenne pepper. Seen here with halibut, it works well with most fish, but is also delicious with chicken or steak, if you are looking for something a little different.
How to make Norwegian Butter Sauce/Sandefjordsmor
Where is the recipe for Norwegian Butter Sauce/Sandefjordsmor from?
The recipe for the Norwegian Butter Sauce/Sandefjordsmor is from Chef John on Food Wishes. I first ate it when we were staying at Lyngen Lodge, last April. They served it with Oven-Baked Halibut and it was sensational.
Collect all your ingredients together:
- lemons juice
- double/heavy cream
- cold, unsalted butter, cut into small cubes
- sea salt, to taste
- cayenne pepper, to taste
- chopped, flat leaf parsley or tarragon leaves
Now make this sauce:
- Juice the lemons directly into a sauce pan and reduce over a moderate heat until you have around 1 tablespoon. Keep a close eye on it, as it can reduce quickly and burn, very easily.
- Next pour in the cream, heat and reduce until the cream and lemon juice cover the back of a spoon.
- Whisk in the butter, 2 or 3 cubes at a time, ensuring the butter has melted into the sauce, before adding any more. Continue until all the butter has emulsified into the cream. This will take around 8 – 10 minutes.
- Add salt and pepper to taste and fold in the chopped herbs.
Ingredients 
1 Reduce lemon juice 
2 Add cream 
3 Whisk in butter .. 
.. until emulsified 
4 Fold in herbs 
Serve
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Norwegian Butter Sauce/Sandefjordsmor
Norwegian Butter Sauce, or Sandefjordsmor, if you are a local, is a tasty, rich condiment, made from butter, cream, lemon, fresh herbs and a touch of cayenne pepper. It works well with most fish, but is also delicious with chicken or steak, if you are looking for something a little different.
Ingredients
- 2 lemons, juiced
- 125g double/heavy cream
- 75g cold, unsalted butter, cut into small cubes
- sea salt, to taste
- pinch of cayenne pepper, or more to taste
- 2 generous tablespoons chopped, flat leaf parsley or tarragon leaves
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Juice the lemons directly into a sauce pan and reduce over a moderate heat until you have around 1 tablespoon. Keep a close eye on it, as it can reduce quickly and burn, very easily.
-
Next pour in the cream, heat and reduce until the cream and lemon juice cover the back of a spoon.utes.Add salt and pepper to taste and fold in the chopped herbs.
-
Whisk in the butter, 2 or 3 cubes at a time, ensuring the butter has melted into the sauce, before adding any more.
-
Continue until all the butter has emulsified into the cream. This will take around 8 – 10 minutes.
-
Add cayenne, salt and pepper to taste and fold in the chopped herbs.
-
Delicious with most fish, but is also delicious with chicken or steak, if you are looking for something a little different.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- saucepan and balloon whisk
- lemon reamer
- chopping board and knife
Where is the recipe for Norwegian Butter Sauce/Sandefjordsmor from?
The recipe for the Norwegian Butter Sauce/Sandefjordsmor is from Chef John on Food Wishes.
