Dessertsaus

Erken's pineapple sauce from 1914: pineapple juice is brought to a boil with sugar, Madeira, and strong tea, thickened with cornstarch, and finely cut pineapple pieces and optional lemon juice are added. Served with puddings and creams.

Classic orange sauce from Erken's Stor kokebok 1914: sugar syrup boiled 10 min, with orange zest, orange juice and white wine added, thickened with sago flour. Served hot or cold.

Flambéed caramel sauce from Erken 1914: burnt sugar thinned with boiling water, cooled, poured over the pudding and flambéed with cognac.

Cold, frothy raspberry sauce from Erken 1914 with vanilla-cooked cream, gelatin, whipped eggs, raspberry cordial, and whipped cream. Can also be made with strawberries.

Erken's curaçao sauce, 1914: a thick sugar syrup of 250 g sugar and 1 dl water, tinted with caramel color and flavored with 1 dl curaçao liqueur and 1/2 dl cognac.

Erken's applesauce "sauce chantilly" (1914): ½ kg apples cooked tender with 3 tbsp water, 30 g butter, and 45 g sugar, pressed through a sieve and mixed with 1¼ dl stiffly whipped heavy cream. Served as a dessert sauce.

Simple thickened berry sauce from Erken 1914: strained raspberries cooked with water and sugar, thickened with sago flour. Variations with strawberries or dried fruit.

Caramel sauce from Erken (1914) for apple cake and apple porridge: 125 g sugar browned, thinned with 1/2 liter milk, brought to a boil and thickened with 3 egg yolks whipped with 60 g sugar; stirred until it thickens without boiling.

Erken's cognac sauce 1914: an egg foam of 2 yolks and 75 g sugar blended into 150 g creamed butter, with ½ dl cognac added drop by drop. A cold butter sauce for warm fruit dishes.

Erken's vanilla sauce (cream sauce) 1914: a vanilla pod steeped in water, cream brought to a boil and enriched with a foamy mixture of 4 yolks and 40 g sugar, stirred until cold.

Erken's almond sauce (1914): 50 g ground blanched almonds brought to a boil with 5 dl cream and poured into 3 egg yolks whisked with 40 g sugar; whisked over the heat until thick and frothy, then until cold. Can be tinted pale green.

Erken's plum pudding sauce from 1914: melted butter with sugar, cognac, and Madeira, served warm over plum pudding.

Erken's red dessert sauce from 1914: fruit syrup and water brought to a boil and thickened with potato starch, sweetened to taste. Can be served with preserved berries.

Erken's red wine sauce (1914): 4 dl red wine brought to a boil with sugar to taste, thickened with 10 g sago flour stirred into cold water, given a boil, and finished with 2 tbsp cognac.

Cold creamed butter sauce from Erken (1914): 125 g butter creamed until white with 125 g sugar and about ½ dl rum or sherry. Served over hot sweet pudding or alongside.

Erken's lemon sauce 1914: a sabayon of 6 egg yolks, 90 g sugar, 1 dl sherry, 1 dl boiling water and lemon zest/juice, whisked frothy over low heat and served at once.

Erken's chocolate sauce (1914): 4 dl water, 30 g sugar, and 120 g grated chocolate brought to a boil, thickened with 30 g rice flour stirred in cold water, simmered 5 minutes, strained, and flavored with 1 tbsp cognac/rum and 1 tsp vanilla powder.

Gooseberry sauce from Erken 1914: gooseberries boiled down in water, strained, seasoned with sugar and vanilla or lemon juice, thickened with sago flour. The same method is used for apple sauce.

Simple vanilla sauce from Erken 1914: 1 l milk is boiled with vanilla and thickened with 1 tablespoon of cornstarch, whisked into an egg mixture of 2 eggs and 2 tablespoons of sugar, heated until it thickens, and stirred cold with 2 dl cream. Can be flavored with rum, coffee, cocoa, and more.

Erken's wine sauce (1914): egg yolks and sugar are whisked for 20 minutes, then white wine (or Madeira and water), grated lemon zest and lemon juice are added, and the mixture is whisked over heat until thick and foamy. Serve at once. Variation with rum.