Norwegian Butter Sauce (Sandefjordsmor) recipe

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Ingredients

2 lemons, juiced
½ cup heavy cream
5 tablespoons cold, unsalted butter, cut into cubes
salt to taste
cayenne pepper, to taste
2 tablespoons chopped fresh Italian parsley

Nutrition Info

241.5 calories
carbohydrate: 6.8 g
cholesterol: 78.9 mg
fat: 25.6 g
fiber: 2.6 g
protein: 1.5 g
saturatedFat: 16 g
servingSize: -
sodium: 54.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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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