Norwegian Butter Sauce
Norwegian Butter Sauce
My Norwegian pronunciations aren’t whatsoever improve than my French ones, but every bit challenging every bit saying, “Sandefjordsmør,” may be, this amazingly uncomplicated butter sauce is non really challenging to make.
People teach nervous almost butter sauce, since many types tin easily “break,” which agency the butter separates, but because of the cream, this is extremely stable, as well as really user-friendly. As long you lot don’t dump all the mutual depression temperature butter cubes inwards at once, as well as but toss them inwards a few at a time, your sauce volition non break.
Along the same lines, if you lot brand the sauce early, move certain to move along it inwards a warm spot, since if it gets mutual depression temperature as well as solidifies, as well as thence you lot elbow grease as well as reheat it, the butter volition most probable separate. Above as well as beyond beingness easy, as well as relatively sturdy, this Sandefjordsmør is likewise quite versatile.
Not alone is it wonderful on all types of fish, but likewise industrial plant beautifully alongside shrimp as well as lobster. Speaking of versatility, the same goes for changing upwardly the herbs. So, no thing how you lot season it, or what you lot spoon it over, I actually promise you lot plough over this a elbow grease soon. Enjoy!
Ingredients for four servings:
- 2 lemons, juiced
- 1/2 loving cup heavy cream
- 5 tablespoons mutual depression temperature unsalted, grass-fed butter, cutting inwards cubes
- salt as well as cayenne to taste
- 2 generous tablespoons chopped Italian parsley
