Lys saus

A roux-based white sauce of 60 g butter and 60 g flour thinned with 1 liter of stock or milk, simmered ½ hour, seasoned with 1 dl Madeira and salt; cooked asparagus is warmed through in the sauce without boiling.

Erken's basic recipe for white sauce/béchamel 1914: milk and light stock steeped with onion, parsley and spices, thinned into a butter roux of 60 g butter and 60 g flour, simmered 20 minutes and strained.

Rich white sauce (béchamel) from Erken 1914 where veal and onion are browned in butter, thinned with milk, strained and finished with cream, lemon juice and cold butter.

Caper sauce: a white base sauce of 40 g butter and 40 g flour thinned with 1/2 l milk or stock, simmered 10 minutes and seasoned with capers, lemon/vinegar, salt, pepper and 1 dl cream.

A light parsley sauce from Erken 1914: a roux of 30 g butter and flour thinned with 5 dl boiling water, enriched with two egg yolks, cream and lemon juice, strained and mounted with 60 g cold butter and chopped parsley. For boiled fish.

Classic light mustard sauce from Erken's Stor kokebok 1914: a butter roux thinned with boiling water, thickened with four egg yolks, cream, and lemon juice, seasoned with mustard, and mounted with cold butter. Kept warm in a water bath and must not boil.

Classic French suprême sauce from Erken's Stor kokebok 1914: reduced chicken bouillon and mushroom stock are added to a butter-thickened veal-bouillon sauce, which is finished with cream and cold butter.