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Hvite sauser

4 recipes · Sauser

4 hvite sauser recipes from the “Big Cookbook,” in the sauser category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Caper sauce II for fish

    Caper sauce II for fish from Erken's Big Cookbook (1949): a sauce of butter, flour and cream with capers and vinegar, finished with cold butter.

  • Cheese sauce (with grated cheese on top)

    Cheese sauce from Erken's Big Cookbook (1949): a simple sauce of butter, flour and milk with grated cheese sprinkled over, for fish, veal and cauliflower.

  • Cheese sauce for fish

    Cheese sauce for fish from Erken's Big Cookbook (1949): white sauce made with fish stock and cream, finished with cayenne and plenty of grated sharp cheese.

  • Shrimp sauce II (sauce crevettes)

    Shrimp sauce II (sauce crevettes) from Erken's Big Cookbook (1949): white sauce with cream and fish stock, shrimp butter, shrimp and sherry, kept warm in a bain-marie.