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Parsley Sauce

A light parsley sauce from Erken 1914: a roux of 30 g butter and flour thinned with 5 dl boiling water, enriched (liaison) with two egg yolks, cream and lemon juice, strained and mounted with 60 g cold butter and chopped parsley. Served with boiled fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 345 (falt i det fri)

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About the dish

One of the light butter sauces in the sauce chapter, intended for boiled fish. In the OCR, the title "Persillesaus" is separated from both the ingredient list and the method because the page is set in two columns.

How to make it

  1. 1

    Make the roux

    Melt 30 g butter, stir in the flour and thin with the boiling water while whisking. Salt the sauce.

  2. 2

    Add the liaison

    Stir the egg yolks together with the cream and lemon juice, and whisk the mixture into the sauce. The sauce must not boil afterward.

  3. 3

    Strain

    Strain the sauce through a fine sieve.

  4. 4

    Mount

    Stir in 60 g cold butter in small pieces, a little at a time, and finally the finely chopped parsley. Serve at once.

Changes from the original

Measurements are converted to modern units. The OCR's "The 50 g butter" is corrected to 30 g to match the ingredient list. "1/4 lemon" is given as the juice of a quarter lemon.

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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. 345) → 1949 (korrekturlest, s. 381)~71% av teksten endretfjernetlagt til
Ingrediensliste: 30 gr. smør 30 gr. hvetemel 1/2 l. vand 1. vann salt 2 eggeblommer eggeplommer 1 del. fløte 1/4 citron sitron 60 gr. smør 1 spiseske spiseskje finhakket persille De 30 gr. smør smeltes, irøres melet persille. Smør og spædes mel røres sammen, spes med det kokende vand, saltes. Eggeblommerne røres med vann. Eggeplommene, fløten og citronsaften, vispes sitronsaften røres sammen og has i sausen. sausen, idet man visper sterkt. Sausen siles og tilsættes nu 60 gr. koldt skal ikke koke. Det kolde smør has i smaa stykker og den finhakkede persille. til sist.

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Frequently asked questions

Why should the sauce be strained before the butter and parsley are added?
Straining gives a completely smooth sauce and removes any flour lumps or coagulated egg white. The parsley and the 60 g of cold butter pieces are stirred in afterward, so they stay visible and fresh in the sauce.
How do I keep the egg yolks from separating?
Stir the egg yolks together with the cream and lemon juice first, and whisk the mixture into the sauce. Then don't let the sauce come to a boil – the heat should be just enough for it to thicken.
What does the parsley sauce go with?
It's a classic light sauce from Henriette Schønberg Erken's "Stor kokebok" (1914), and goes with boiled fish, boiled meat and boiled vegetables. The recipe makes about 6 servings and takes around 25 minutes.
Can I leave out the cold butter at the end?
The 60 g of cold butter gives the sauce sheen and body, so it's best to include it. Stir it in in small pieces away from high heat so the sauce doesn't boil.

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