Smørsaus

A simple sauce from Erken 1914: 120 g butter is browned to a light brown, 2 tbsp finely chopped parsley is stirred in, and the butter is poured at once over the dish or served in a sauce boat.

Chateaubriand butter: white wine reduced with onion, bay leaf and mushroom, then with veal stock, strained and stirred cold together with maître d'hôtel butter and chopped tarragon. Served with grilled meat.

Classic hollandaise from Erken's Stor kokebok 1914: a reduced vinegar reduction, egg yolks whisked in a water bath and 300 g butter added a teaspoon at a time, seasoned with lemon juice.

A hollandaise variant with fish stock, bay leaf and peppercorn: 40 g butter is creamed white in a water bath, 1 tsp potato starch and 5 egg yolks are stirred in, seasoned with lemon juice, stock, salt and 25 g cold butter. For fish.

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

Maltaise sauce: a hollandaise/mousseline sauce without cream, made with 350 g butter and 3 egg yolks, flavored with the juice and grated zest of a blood orange; for asparagus and artichoke.

Classic mousseline sauce: a reduced vinegar reduction, egg yolks whisked over a water bath with 300 g cold butter, lightened with 2 dl stiffly whipped cream just before serving; for fish and vegetables.

Parsley butter: parsley is brought to a boil in a little water, cooled to lukewarm, and cold butter is stirred in to a cream without melting. For boiled and smoked fish.

Erken 1914: 120 g room-temperature dairy butter is beaten frothy with 2 tsp French mustard in a warmed bowl. For fish, 1 tbsp chopped parsley is added. Served with lightly salted meat, lightly salted cod, and fried flounder.

A simple classic from Erken's Stor kokebok (1914): 120 g dairy butter is melted slowly in a water bath just before serving and salted to taste. Served with poached fish. The water bath preserves the butter's aroma.

Erken 1914: 120 g butter is cooked to golden brown with a nutty scent (beurre noisette), then a little salt and ¼ tsp lemon juice are added. The fried fish is sprinkled with 1 tbsp chopped parsley and the butter is poured over at once.

Black butter (beurre noir): 120 g butter browned in a cast-iron pot to a deep golden color, then 4 tbsp chopped parsley added and cooked until crisp. Served with 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.