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Browned Butter

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 343 (falt i det fri)

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About the dish

Browned butter with parsley was the household's all-purpose sauce for boiled fish, boiled vegetables and flour dumplings. Erken stresses "a nice light brown" — the butter must not scorch.

How to make it

  1. 1

    Brown the butter

    Melt the butter in a small pan and let it turn a nice light brown.

  2. 2

    Stir in the parsley

    Stir the finely chopped parsley into the hot butter.

  3. 3

    Serve

    Pour the butter at once over the dish, or serve it in a sauce boat.

Changes from the original

The measures are kept; only the spelling has been modernized in the steps.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 343)~84% of the text changedremovedadded
120 g smør. gr. smør 2 ss persille (finhakket). Smelt smøret i en liten panne og la det bli spiseskeer finhakket persille. Smørret brunes pent lysebrunt.. Rør den finhakkede lysebrunt, persillen inn i det varme smøret.. Hell smøret røres i, og smørret heldes straks over retten, den bestemte ret eller server det serveres i en sausemugge.

Note on Modernised

Målene er beholdt; bare rettskrivingen er modernisert i trinnene.

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Frequently asked questions

How much butter and parsley do I need?
120 grams of butter and 2 tablespoons of finely chopped parsley – enough for about 4 servings.
How brown should the butter be?
A nice light brown. Then the parsley is stirred in, and the butter is poured at once over the dish or served in a sauce boat. The whole preparation takes only a few minutes (about 8 min total).
Why must it be served right away?
Because the butter keeps darkening in the hot pan and can turn burnt and bitter. The recipe therefore says it should be poured over "at once."
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 343.

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