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My review
Norwegian Butter Sauce (Sandefjordsmor)
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Chef John
"This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster."
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Ingredients
27 m servings 242Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
- Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.
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Reviews
Read all reviews 7Most helpful
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12/20/2017
Really good and simple sauce! I cheated and used concentrated lemon instead of reducing fresh lemon juice.... it turned out wonderful! Will use this again and again!
5/15/2017
I'm so glad I found this recipe! I made it last night and it was amazingly simple. The only thing I did differently was that I used Challenge European unsalted butter which was available at th...
5/24/2017
This was a delicious sauce - before I ruined it. I think I overcooked or cooled it too fast - it separated, my standard MO. It was sooo good before I killed it.
4/10/2018
This was DELICIOUS! I used skin on salmon and served over rice pilaf and sauted green beans. I may have used a bit too much lemon juice but with this technique the sauce was perfectly velvet sm...
1/19/2018
Good and simple sauce. I added some spices and Dijon mustard to make it more flavorful