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
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Collect together your equipment (see Recipe Notes below) and ingredients.
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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.
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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.
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Whisk in the butter, 2 or 3 cubes at a time, ensuring the butter has melted into the sauce, before adding any more.
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Continue until all the butter has emulsified into the cream. This will take around 8 – 10 minutes.
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Add cayenne, salt and pepper to taste and fold in the chopped herbs.
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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.