Sauces

21 recipes

• Asparagus sauce (for chicken)

  Asparagus sauce for chicken from «Kogebog for skole og hjem» (1900): butter roux thinned with chicken stock and asparagus water, with egg yolk and cream.

• Cauliflower Sauce

  Cauliflower sauce from Kogebog for skole og hjem (1900): butter-thickened stock sauce with nutmeg, egg yolk and cream, served with boiled cauliflower.

• Brown, Sharp Sauce

  Historic brown, sharp sauce from Kogebog for skole og hjem (1900). Brown butter roux thinned with meat stock, seasoned with cayenne and sherry.

• Mushroom Sauce

  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.

• Real Mayonnaise

  Hand-whisked real mayonnaise from Erken & Steen's cookbook (1900): egg yolk, oil added drop by drop, vinegar and white pepper. Original and modernised.

• Mock Mayonnaise (cooked mayonnaise)

  Cooked "mock" mayonnaise from Erken & Steen's cookbook (1900): egg yolks, cream and mustard thickened over low heat, then oil and vinegar.

• Dutch Sauce

  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.

• Lobster sauce

  Lobster sauce from Kogebog for skole og hjem (1900): made like creamed lobster, but thinner and with less lobster. A festive sauce for fish.

• Cold Horseradish Sauce with Cream

  Cold horseradish sauce of whipped cream for boiled fish, from Erken & Steen's cookbook (1900): cream, grated horseradish, sugar and vinegar.

• Maître d'hôtel Butter (parsley butter)

  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.

• Red Juice Sauce

  Clear red juice sauce from Erken & Caroline Steen's cookbook (1900): juice and water thickened with potato starch and sweetened. A dessert sauce.

• Rørt smør (white base sauce)

  Rørt smør, a white base sauce from Erken & Caroline Steen's cookbook (1900): a butter roux thinned with milk and seasoned with salt.

• Salad dressing I (with egg yolk and oil)

  Egg-based salad dressing from Erken & Caroline Steen's cookbook (1900): cooked and raw egg yolk, oil, vinegar and mustard. Original and modernised.

• Salad Dressing II (with sour cream)

  Sweet, creamy salad dressing from Erken & Caroline Steen's cookbook (1900): egg yolks whisked with sugar, whipped sour cream and vinegar.

• Celeriac Sauce

  Celeriac sauce from Erken & Caroline Steen's cookbook (1900): butter roux with meat and celeriac stock, thickened with egg yolk and cream.

• Melted Butter with Parsley

  Simple parsley-butter sauce from Erken & Caroline Steen's cookbook (1900): finely chopped parsley boiled in water, with cold butter melted in.

• Tartar Butter

  Cold seasoned tartar butter from Erken & Caroline Steen's cookbook (1900): butter blended with parsley, mustard and lemon juice. Original and modernised.

• Tomato Sauce

  Early Norwegian tomato sauce from Erken & Caroline Steen's cookbook (1900): brown roux with meat stock, fresh tomatoes and onion, simmered and strained.

• Vanilla Sauce

  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

  Warm horseradish sauce for boiled meat from Erken & Steen's cookbook (1900): butter roux with meat stock, grated horseradish, sugar and vinegar.

• Wine Sauce

  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.