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–+ servings

Norwegian Butter Sauce (Sandefjordsmor)

This fantastic and uncomplicated butter sauce complements a variety of fish and is equally delightful with shrimp and lobster.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Side Dish
Cuisine world cuisine
Servings 4
Calories 242 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 242kcalCarbohydrates: 7gProtein: 2gFat: 26gSaturated Fat: 16gCholesterol: 79mgSodium: 55mgPotassium: 116mgFiber: 3gVitamin C: 44mgCalcium: 59mgIron: 1mg
Keyword Norwegian Butter Sauce (Sandefjordsmor)
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