Butter sauces

Browned butter from Erken 1914: 120 g butter browned light, 2 tbsp chopped parsley stirred in, poured at once over the dish or served in a sauce boat.

Chateaubriand butter from Erken (1914): white wine reduced with onion and mushroom, then veal stock, stirred cold with maître d'hôtel butter and tarragon.

Hollandaise II from Erken's 1914 cookbook: vinegar reduction and egg yolks whisked in a water bath, 300 g butter added by the teaspoon, with lemon.

Hollandaise III from Erken (1914) with fish stock, bay leaf and peppercorn: butter creamed white over a water bath, egg yolks added. For fish.

Maître d'hôtel butter: creamed butter with finely chopped parsley, a few drops of lemon juice, white pepper, and salt.

Maltaise sauce from Erken (1914): hollandaise without cream, flavored with the juice and zest of a blood orange. For asparagus and artichoke.

Mousseline sauce from Erken's 1914 cookbook: vinegar reduction and egg yolks whisked over a water bath with cold butter, lightened with whipped cream.

Parsley butter from Erken's 1914 cookbook: parsley boiled in a little water, cooled, cold butter stirred in to a cream. For boiled and smoked fish.

Mustard butter (Erken 1914): room-temperature butter beaten frothy with French mustard, parsley added for fish. With lightly salted meat, cod and flounder.

Melted butter for poached fish from Erken's 1914 cookbook: dairy butter melted slowly in a water bath just before serving. The water bath keeps the aroma.

Melted butter for fried fish (Erken 1914): butter cooked golden with a nutty scent (beurre noisette), salt and lemon, poured over fish with parsley.

Black butter (beurre noir) from Erken 1914: butter browned in a cast-iron pot to deep golden, chopped parsley added and cooked crisp. For fish and eggs.

A cold seasoned butter of creamed butter with parsley, mustard, lemon juice and Worcestershire sauce, stirred 10 minutes and served with fried fish.