The key to a perfect Sandefjordsmor is maintaining a low, even temperature and patiently emulsifying the butter. Do not rush this process. For a richer flavor, consider using browned butter (beurre noisette) for half of the butter quantity. A splash of dry white wine can be added with the lemon juice for extra depth. The sauce is best served immediately. If it separates, try whisking in a tablespoon of cold water.
Norwegian Butter Sauce (Sandefjordsmor)
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PREP TIME10 mins
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COOK TIME17 mins
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TOTAL TIME27 mins
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SERVING4 People
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VIEWS91
Elevate your seafood with this exquisite, velvety butter sauce. A classic Scandinavian preparation, it transforms simple fish, shrimp, or lobster into a gourmet experience. The bright acidity of lemon, richness of cream, and delicate spice combine for an unforgettable flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol79 mg
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Fiber3 g
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Protein2 g
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Saturated Fat16 g
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Sodium55 mg
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Sugar0 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small, heavy-bottomed saucepan, combine the lemon juice over medium heat. Simmer gently until the juice reduces to a scant tablespoon, about 4-5 minutes. Watch carefully to prevent burning.
02
StepQuickly add the heavy cream to the reduced lemon juice. Whisk to combine. Continue cooking until the cream thickens enough to coat the back of a spoon, approximately 5-6 minutes.
03
StepReduce the heat to low. Begin whisking in the cold butter, 2-3 cubes at a time, ensuring each addition is fully melted and emulsified before adding the next. This step is crucial for a smooth, stable sauce. Continue until all the butter is incorporated, approximately 8-10 minutes.
04
StepSeason the sauce with salt and a pinch of cayenne pepper. Stir in the chopped parsley. Whisk until well blended.
05
StepKeep the sauce warm in a double boiler or very low heat until ready to serve. Be careful not to overheat, as this may cause the sauce to separate.
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Lance Schaefer
Jun 1, 2025Made it for my anniversary, and it made me look like a pro cook!
Felix Morar
Jan 4, 2025My kids who don't even eat seafood like this sauce!
Gust Pouros
Dec 25, 2024I tried it with lobster ravioli, amazing!
Dianna Roob
Dec 23, 2024Simple ingredients and easy to make!
Houston Lebsack
Nov 21, 2024The cayenne pepper adds a lovely subtle kick. I might add a bit more next time!
Candelario Spencer
Sep 11, 2024This recipe is a keeper! So easy and impressive.
Scottie Quigley
Aug 22, 2024I was a little nervous about the sauce breaking, but following the directions carefully resulted in a perfect, silky sauce.
Jacklyn Mccullough
Aug 16, 2024Absolutely divine! I used it on grilled salmon and it was the perfect complement.
Cecile Leuschke
Aug 9, 2024I recommend this recipe to anyone who enjoys seafood!
Amparo Cronin
Jul 19, 2024Can I replace heavy cream with something else, I'm lactose intolerant.