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Mustard Sauce (sauce moutarde)

Classic light mustard sauce from Erken's Stor kokebok 1914: a butter roux thinned with boiling water, thickened with four egg yolks, cream, and lemon juice, seasoned with mustard, and mounted with cold butter. Kept warm in a water bath and must not boil.

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

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About the dish

The recipe appears in the sauce chapter of "Stor kokebok" (1914) among the light, egg-thickened sauces served with boiled fish and meat. The OCR has the ingredient list in a separate column, and both the title and the French parenthetical stand apart from the recipe text.

How to make it

  1. 1

    Make the roux

    Stir 40 g butter and the wheat flour together into a smooth mass.

  2. 2

    Thin with water

    Thin out with the boiling water while whisking, and whisk until the sauce just barely draws. It must not boil hard.

  3. 3

    Stir out the egg yolks

    Stir the egg yolks together with the cream and lemon juice.

  4. 4

    Thicken the sauce

    Whisk the egg mixture into the sauce just before serving, without letting the sauce boil.

  5. 5

    Season

    Season with salt and stir in the mustard, and finally a teaspoon of cold butter.

  6. 6

    Keep warm

    Keep the sauce warm in a water bath until serving. It must not boil, or it will separate.

Changes from the original

The measures are converted to modern Norwegian units (deciliters, grams, tablespoons). The original's text mentions cream in the method without it appearing in the ingredient list; it is included as a small amount with a note. "Dessert spoon" is interpreted as about 1 tablespoon of mild mustard.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 345) → 1949 (korrekturlest, s. 101)~95% av teksten endretfjernetlagt til
40 gr. smør 40 gr. hvetemel 7 del. vand salt ca. 4 eggeblommer 1 teske citronsaft 1 dessertske sennep Smør og mel røres sammen, spædes med det kokende vand, vispes, til dl. kraft, gjerne det staar i koken, men skal ikke koke. Eggeblommerne røres med fløten og citronsaften, som vispes vann fisken er kokt i sausen, umiddelbart før sausen skal anrettes. Saltes og irøres tilsidst 1 teske koldt smør. Sausen skal ikke koke, men holdes varm teskje sennepspulver eller norsk sennep. Sennepen utrøres i vandbad. oljen og koker et par min., det smeltede margarin og mel tilsettes, spedes med kraften, gis et opkok.

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Frequently asked questions

Why must the sauce not boil?
Because it is thickened with 4 egg yolks. If it boils, the egg yolks separate and the sauce curdles. It is only whisked up to the boiling point, and then kept warm in a water bath.
When should the mustard and egg mixture be added?
The egg yolks are stirred with cream and 1 teaspoon lemon juice and whisked into the sauce just before plating. The mustard (1 dessert spoon) is stirred in at the end together with salt and 1 teaspoon cold butter.
What is the base of the sauce?
A light roux-based sauce of 40 g butter and 40 g wheat flour, thinned with 7 deciliters boiling water and whisked well.
What does the mustard sauce go with?
It is a classic light sauce from Schønberg Erken's "Stor kokebok" (1914, p. 345), traditionally served with boiled fish and meat. The recipe makes 6 servings and takes about 25 minutes.

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