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Norwegian Butter Sauce – Better Know as

Sandefjordsmør
My Norwegian pronunciations
aren’t any better than my
French ones, but as challenging
as saying, “Sandefjordsmør,”
may be, this amazingly simple
butter sauce is not very
challenging to make.

People get nervous about

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butter sauce, since many types
£74.99
can easily “break,” which
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means the butter separates,
but because of the cream, this
is extremely stable, and very user-friendly. As long you don’t dump all the cold
butter cubes in at once, and just toss them in a few at a time, your sauce will not Main Menu
break. Home

Along the same lines, if you make the sauce early, be sure to keep it in a warm spot, Awards & Honors
since if it gets cold and solidifies, and then you try and reheat it, the butter will most
likely separate. Above and beyond being easy, and relatively sturdy, this
Sandefjordsmør is also quite versatile.

Not only is it wonderful on all types of fish, but also works beautifully with shrimp
and lobster. Speaking of versatility, the same goes for changing up the herbs. So, no
matter how you flavor it, or what you spoon it over, I really hope you give this a try
soon. Enjoy!

SAVEUR.com's
Norwegian Butter Sauce Recipe - How to Make Sandefjords…
Sandefjords…
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Ingredients for 4 servings:

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2 lemons, juiced
1/2 cup heavy cream Posts
5 tablespoons cold unsalted, grass-fed butter, cut in cubes
Comments
salt and cayenne to taste Video Recipe
2 generous tablespoons chopped Italian parsley Categories
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Is is possible to make this ahead of time, refrigerate it and than
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Dale Percy said...
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I'm definitely giving this one a try, might try it on chicken too. By the
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way, I didn't quite catch that: did you say your middle name was:
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"Dale Robert James Percy". You think your small spoon is freakish?
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Try living with four first names.
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Anyway, will try the recipe sometime soon. Cheers! Italian Cuisine (173) White on Rice
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Sort of a Hollandaise with cream instead of eggs. Is there an Video Recipe
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advantage to having the butter cold instead of melted?
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I saw this recipe this morning and since I'm working at home today, I
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decided I would make it for lunch. Huge mistake! As I was pulling the Vegetables (250)
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ingredients together, I thought mashed potatoes would be a nice Weekend Filler (88)
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addition for the sauce, along with sautéed spinach. It was Close, But No
delicious!Now I am full and ready to call it a day! Or maybe I'll just Cigar
sit in the bed and finish working, LOL!
“One-Step”
February 15, 2017 at 1:57 PM Chicken
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Claire Thomas said...
Norwegian
Would also be interested to see a recipe from you that uses Butter Sauce
Norwegian Brown Cheese. – Better
Know as
February 15, 2017 at 2:13 PM Sandefjord...
Chocolate
Soufflé –
Matt Langston said... Perfect for
Your
I used this on a piece of lobster, alongside a bit of beef tenderloin Valentine
with the ol' beurre noir sauce for a "Blanc et Noir" Valentine dinner. (Un...
The cream made the recipe forgiving enough to do it all at the same Brazilian Fish
time without biffing something! Love and butter were in the air last Stew –
night. Almost
Moqueca
February 15, 2017 at 9:47 PM
Refried Beans –
Cooked Well,
 Not Twice
Michael Bennette said... Buffalo Chicken
Nuggets -
Tried this with dill and it was amazing. Saved my Valentine's Day. Made from
Keep up the excellent work Chef. Parts, Not
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February 17, 2017 at 2:42 PM David Michael
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Alexander Rubio said...
Ukant Cmee
As a Norwegian, with at least some experience in the kitchen, this
Unknown
receipe seems to either use mini lemons, or has to end up the most
acidic Sandefjordsmør I've ever heard of. Unknown
Unknown
Something seems off here.
February 18, 2017 at 12:28 PM
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leila's dad said...

Chef J! How do you keep your enamelled cast iron so clean!!?

Love your videos so much. I think I've seen them all xoxo

Jenny Follow

February 18, 2017 at 1:32 PM

Anonymous said...
I just tried making this and am chowing down at this moment. I have
to agree with Alexander above, the juice of 2 lemons made this a bit
tangy for my tastes. I'd suggest maybe cutting back to 1 lemon.

Aside from that, I'm using dill instead of parsley, white pepper in
place of cayenne (as suggested) and had to use half-and-half in place
of heavy cream. (I doubled the amount of half-and-half to
compensate and it turned out just fine.)

I'd make this again in a heartbeat.

March 17, 2017 at 7:28 PM

kevin said...
I have been searching for fishing info. It is so informative about baits
used in fishing. I would like to discuss more about this thanks for
sharing.
Regards,
Kevin - Waterski Gear Echuca
April 4, 2017 at 9:11 PM

Unknown said...
Thank you for the recipe chef John - my husband and I are big fans
of your videos! The sauce came up just like in the video. I think we'll
use half of the amount of lemon juice next time tho, the taste was a
bit too acidic for me and I could barely taste the butter.
 May 30, 2017 at 5:29 AM

Fear Reaper said...

Do we store the sauce in the fridge or room temperature? And how
long can we store it for?
September 25, 2017 at 4:31 PM

John said...
Lemon sauce rather than Norwegian. 2 lemons are too much acidity
as I found out. Couple of spoons of sugar helped.
October 31, 2017 at 3:28 PM

John Cuming said...

I just made this with two lemons and it was tooo lemony. Suggest
use one.
February 9, 2018 at 3:04 PM

Beeeater said...
I suggest half a glass of dry white wine and half a lemon to begin
with... Try it ...
April 6, 2018 at 4:00 PM

Brigitte Brown said...

I just made this lemon butter sauce today, and I agree with the other
reviewers that it is too acidity with two lemons. Next time I'm going
to do what reviewer, Beeeater suggested and use a half a lemon to
begin with.
April 29, 2018 at 9:17 PM

B.K. Hlady said...

Following up to say a single lemon, along with equal amounts of
white wine as suggested by Beeeater turned out really well.
Everybody agreed they wouldn't want it more lemony.

I used dried thyme, and served it over chicken, along with rice pilaf
and steamed green beans with butter and the zest of the lemon I
squeezed.

Waste not, want not.

September 30, 2018 at 11:31 AM

StephanWShemenski said...
Hi Chef John, I just made your Norwegian butter sauce. Awesome is
an understatement.
My wife, a filipina, is digging in and loving the butter sauce with
salmon.
Thank you for giving us an awesome treat.

July 23, 2019 at 10:20 PM

LovelyLady78 said...
Great recipe. But don't use salted butter. That was my mistake.
October 10, 2019 at 4:32 PM

LovelyLady78 said...
BTW I couldn't find Norwegian butter, but the closest one I could find
is a brand called Lurpak from Denmark.
October 10, 2019 at 4:34 PM

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