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Asparagus Sauce (sauce asperges)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 339 (falt i det fri)

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About the dish

A rich white base sauce with Madeira and cooked asparagus, typical of Erken's festive sauces for meat and fish dishes.

How to make it

  1. 1

    Make the roux

    Stir the butter and flour together in the pot.

  2. 2

    Thin the sauce

    Thin with the warm milk or stock and let the sauce simmer for half an hour.

  3. 3

    Season

    Add the Madeira and salt to taste.

  4. 4

    Warm the asparagus

    Place the cooked asparagus in the sauce and warm it through without letting the sauce come to a boil.

Changes from the original

Measurements have been converted to modern units (dl, g). The amounts of asparagus and Madeira were unclear in the OCR and have been interpreted as ½ kg and 1 dl. The cooking time is interpreted as ½ hour.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 339) → 1949 (korrekturlest, s. 375)~34% av teksten endretfjernetlagt til
Aspargessaus. (Sauce asperges.) 60 gr. smør 60 gr. hvetemel 1 x l. kraft eller melk 1/2 1/4 kg. asparges 1 1/2 del. madeira salt. Smør og mel røres sammen, spædes spes med den varme melk, smaakoker småkoker i 1/2 3/4 time; tilsættes tilsettes vin og salt efter smak. De kokte asparges vannes varmes i sausen, men uten at å komme i kok.

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Frequently asked questions

How long should the sauce cook?
Butter and flour are stirred together (a roux), thinned with the warm milk or stock, and simmered for about half an hour. Then Madeira and salt are added to taste.
Can I use stock instead of milk?
Yes. The recipe calls for 1 liter of stock or milk, so you can choose whichever suits the dish the sauce will be served with.
How is the asparagus added?
The asparagus (½ kg) is cooked first, then placed in the finished sauce to warm through, but the sauce must not be brought back to a boil once the asparagus has been added.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 339, as "Aspargessaus (sauce asperges)." It is intended for 6 servings.

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