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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 381)~82% of the text changedremovedadded
Ingrediensliste: 30 g gr. smør (til jevningen). 30 g hvetemel. 5 dl gr. hvetemel 1/2 1. vann (kokende; gjerne fiskekraft). 1 ts salt (etter smak). 2 stk eggeplommer. eggeplommer 1 dl fløte. 0,25 stk del. fløte 1/4 sitron (saften). 60 g gr. smør (kaldt, i små biter). 1 ss persille (finhakket). Smelt 30 g smør, rør inn melet spiseskje finhakket persille. Smør og spe mel røres sammen, spes med det kokende vannet under visping. Salt sausen.. Rør eggeplommene sammen med vann. Eggeplommene, fløten og sitronsaften, sitronsaften røres sammen og visp blandingen has i sausen. sausen, idet man visper sterkt. Sausen må skal ikke koke etterpå.. Sil sausen gjennom en fin sil.. Rør inn 60 g kaldt koke. Det kolde smør has i små biter, litt om gangen, og til slutt den finhakkede persillen. Serveres straks. sist.

Note on Modernised

Mål er omregnet til moderne enheter. OCR-ens «De 50 gr. smør» er rettet til 30 g i samsvar med ingredienslisten. «1/4 citron» er angitt som saften av en kvart sitron.

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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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