Sennepssaus (Norwegian Mustard Cream Sauce)
Sennepssaus (Norwegian Mustard Cream Sauce) - kvalifood.com
A warm cream sauce with mustard and dill, served with poached or boiled fish in Norway. The sauce is built by softening shallots, reducing white wine, then simmering with cream and finishing with mustard off the heat. Mustard loses its punch when boiled, so it always goes in at the end.
Makes ca. 300 ml (4 servings)
Ingredients
- 1 tbsp butter
- 2 tbsp shallot, finely minced
- 75 ml dry white wine
- 240 ml heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp coarse-grain mustard
- 1 tbsp fresh dill, finely chopped
- salt, to taste
- white pepper, to taste
- lemon juice, a squeeze (optional)
Directions
Melt butter in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Do not brown.
Pour in white wine and simmer until reduced by about half, 2-3 minutes. Add cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce has thickened slightly and coats the back of a spoon.
Remove from heat. Whisk in both mustards until smooth. Season with salt, white pepper, and a squeeze of lemon juice if desired. Stir in fresh dill just before serving.
Notes
The two-mustard blend gives both smoothness (Dijon) and texture (coarse-grain). Use all Dijon if you prefer a smoother sauce.
For a richer sauce, whisk in 15-20 g cold butter after adding the mustard.
The wine can be replaced with 1 tbsp white wine vinegar diluted with 2 tbsp water.
See Also
Danish Remoulade
Lingonsylt (Swedish Lingonberry Jam)
Bearnaisesås (Swedish Bearnaise Sauce)
Cooked Lingonberry Sauce (Tyttebaersaus)
