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Dill Sauce

A light sauce of butter, flour and stock, seasoned with chopped dill, vinegar and sugar, thickened with egg yolk and finished with cold butter. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 391.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 391 (falt i det fri)

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About the dish

The book uses "an ordinary sauce" as the base and shows how to turn it into dill sauce with dill, vinegar and sugar. The text does not say which dish the sauce belongs to.

How to make it

  1. 1

    Make the base sauce

    Make an ordinary sauce of butter, flour and stock. Cook for 5 minutes.

  2. 2

    Season

    Add the chopped dill, vinegar and sugar to taste.

  3. 3

    Thicken with yolk

    Mix the egg yolk with the meat stock and use it to thicken the sauce. Finally stir the cold butter into the sauce.

  4. 4

    Note

    Note: The egg yolk should be heated right through (at least about 70 °C (160 °F)), but the sauce must not boil or it will separate.

Changes from the original

The ingredients, which come after the method in the original, have been put first. "Del." is written as dl. A final food-safety note has been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 391) → Modernised~89% of the text changedremovedadded
1 ss smør. 1 ss hvetemel. 4,5 dl kraft. 2 ss hakket dill. eddik (etter smak). sukker (etter smak). 1 stk eggeplomme. 1 ts smør (kaldt). 1 ss kjøttkraft (til å røre ut eggeplommen). Lag en almindelig alminnelig saus af av smør, mel og kraft, kok kraft. Kok i 5 min. Hakket minutter.. Tilsett hakket dill, eddik og sukker tilsettes efter smak. Sausen jevnes med eggeplommen, utført etter smak.. Rør eggeplommen ut med kraften kjøttkraften og sist hases jevn sausen med den. Rør til slutt det kolde smør i. Ingredienser: 1 skje smør 1 skje mel 4½ del. kraft 2 spiseskjeer hakket dill eddik og sukker 1 eggeplomme 1 teskje koldt smør 1 spiseskje kjøttkraft. kalde smøret i sausen.. Merk: Eggeplommen bør bli gjennomvarm (minst ca. 70 °C), men sausen må ikke koke, for da skiller den seg.

Note on Modernised

Ingrediensene, som står etter fremgangsmåten i originalen, er satt først. «Del.» er skrevet som dl. Et siste steg med mattrygghetsråd er lagt til.

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Frequently asked questions

What is an ordinary sauce?
The book means a sauce of butter, flour and stock: melt the butter, stir in the flour and thin with stock.
How much dill goes in?
The book gives 2 tbsp chopped dill and says dill, vinegar and sugar are added to taste.
Why cold butter at the end?
It is stirred in last, as the book says, to round off the sauce.

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