Sauces
21 recipes
Historical asparagus sauce for chicken from «Kogebog for skole og hjem» (1900). A butter roux thinned with chicken stock and asparagus water, enriched with egg yolk and cream.
Historic cauliflower sauce from Kogebog for skole og hjem (1900). Butter-thickened stock sauce with nutmeg, enriched with egg yolk and cream, served with boiled cauliflower.
Historic brown, sharp sauce from Kogebog for skole og hjem (1900). Brown butter roux thinned with meat stock, seasoned with cayenne and sherry.
Historic mushroom sauce from Kogebog for skole og hjem (1900). A thickened stock sauce with mushrooms, egg yolk, cream and lemon. Served with meat loaf.
Hand-whisked real mayonnaise from Erken & Caroline Steen's cookbook (1900): egg yolk, oil added drop by drop, vinegar and white pepper. Original transcription and modernised recipe.
Cooked "mock" mayonnaise from Erken & Caroline Steen's cookbook (1900): egg yolks, cream and mustard thickened over low heat, then oil and vinegar. Original and modernised.
Historic Dutch sauce from Kogebog for skole og hjem (1900). A butter-thickened fish-stock sauce enriched with egg yolks, capers and lemon. Goes with boiled fish.
Historical lobster sauce from Kogebog for skole og hjem (1900). Made like creamed lobster, but thinner and with less lobster. A festive accompanying sauce for fish.
Cold horseradish sauce of whipped cream for boiled fish, from Erken & Caroline Steen's cookbook (1900): cream, grated horseradish, sugar and vinegar. Original and modernised.
Historic maître d'hôtel butter from Kogebog for skole og hjem (1900). Cold-blended parsley butter with lemon and nutmeg that melts over hot meat and fish.
Clear red juice sauce from Erken & Caroline Steen's cookbook (1900): juice and water thickened with potato starch and sweetened with sugar. A dessert sauce for pudding and mousse. Modernised.
Rørt smør, a white base sauce from Erken & Caroline Steen's cookbook (1900): a butter roux thinned with milk, seasoned with salt. Original transcription and modernised recipe.
Egg-based salad dressing from Erken & Caroline Steen's cookbook (1900): cooked and raw egg yolk, oil, vinegar and mustard. Original transcription and modernised recipe.
Sweet, creamy salad dressing from Erken & Caroline Steen's cookbook (1900): egg yolks whisked with sugar, whipped sour cream and vinegar. Original and modernised recipe.
Celeriac sauce from Erken & Caroline Steen's cookbook (1900): butter roux with meat and celeriac stock, thickened with egg yolk and cream, with pieces of boiled celeriac. Modernised.
Simple parsley-butter sauce from Erken & Caroline Steen's cookbook (1900): finely chopped parsley boiled in water, with cold butter melted quickly in. Original and modernised recipe.
Cold seasoned tartar butter from Erken & Caroline Steen's cookbook (1900): butter blended with parsley, mustard and lemon juice. Original transcription and modernised recipe.
Early Norwegian tomato sauce from Erken & Caroline Steen's cookbook (1900): brown butter roux with meat stock, fresh tomatoes and onion, simmered and strained. Original and modernised.
Classic egg-based vanilla sauce from Erken and Caroline Steen's cookbook of 1900. Milk, vanilla pod, sugar and egg yolks whisked into a silky sauce.
Warm horseradish sauce for boiled meat from Erken & Caroline Steen's cookbook (1900): butter roux with meat stock, grated horseradish, sugar and vinegar. Original and modernised.
Warm, frothy wine sauce from Erken and Caroline Steen's cookbook of 1900. Egg yolks, sugar, lemon and white wine whisked into an airy dessert sauce.