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 caloriescarbohydrate: 6.8 gcholesterol: 78.9 mgfat: 25.6 gfiber: 2.6 gprotein: 1.5 gsaturatedFat: 16 gservingSize: -sodium: 54.7 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Norwegian Butter Sauce (Sandefjordsmor)
Directions
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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.