Sandefjordsmør (Norwegian Butter Sauce)
Sandefjordsmør (Norwegian Butter Sauce) - kvalifood.com
A Norwegian sauce invented at the Park Hotel in Sandefjord around 1959 – heavy cream reduced by half, then enriched with cold butter whisked in gradually. Simple and elegant, it tastes of cream and butter with a subtle lemon accent. Served with fish.
Makes 4 servings
Ingredients
- 300 ml heavy cream
- 150 g cold unsalted butter, cut into 1-2 cm cubes
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- salt, to taste
- white pepper, to taste
Directions
Pour the cream into a small saucepan. Bring to a gentle boil over medium heat, then lower heat and let it simmer until reduced to about half, roughly 150 ml. This takes about 10-15 minutes. Stir occasionally.
Remove from heat (or lower to the minimum). Add the cold butter cubes a few at a time, whisking constantly after each addition until fully incorporated. The sauce should become smooth, glossy, and slightly thickened.
Stir in the lemon juice, then the chopped parsley. Season with salt and white pepper.
Serve immediately. If holding briefly, keep in a warm spot but do not let it boil.
Notes
The butter must be cold – this creates the stable emulsion.
Do not reheat aggressively. If the sauce solidifies, it will likely break when reheated.
Traditional serving: alongside poached or steamed salmon, boiled potatoes, and cucumber salad.
See Also
Danish Remoulade
Lingonsylt (Swedish Lingonberry Jam)
Bearnaisesås (Swedish Bearnaise Sauce)
Cooked Lingonberry Sauce (Tyttebaersaus)
