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.

Mustard Sauce (sauce moutarde)

Name: Mustard Sauce (sauce moutarde)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 40 g butter (for the roux); 40 g wheat flour; 7 dl water (boiling; can be replaced with light stock); 1 tsp salt (to taste); 4 pcs egg yolks; 0.5 dl cream (mentioned in the method in the original); 1 tsp lemon juice; 1 tbsp mustard (mild); 1 tsp butter (cold, at the end)

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
Make the roux
Stir 40 g butter and the wheat flour together into a smooth mass.
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
Stir out the egg yolks
Stir the egg yolks together with the cream and lemon juice.
4
Thicken the sauce
Whisk the egg mixture into the sauce just before serving, without letting the sauce boil.
5
Season
Season with salt and stir in the mustard, and finally a teaspoon of cold butter.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 101) → Modernised~96% of the text changedremovedadded

~~ca. 4 dl. kraft, gjerne det~~ 40 g smør (til jevningen). 40 g hvetemel. 7 dl vann ~~fisken er kokt i~~ (kokende; kan erstattes med lys kraft). 1 ~~teskje sennepspulver eller norsk sennep. Sennepen utrøres~~ ts salt (etter smak). 4 stk eggeplommer. 0,5 dl fløte (nevnt i ~~oljen~~ fremgangsmåten i originalen). 1 ts sitronsaft. 1 ss sennep (mild). 1 ts smør (kaldt, til slutt). Rør sammen 40 g smør og ~~koker et par min.,~~ hvetemelet til en glatt masse.. Spe ut med det ~~smeltede margarin~~ kokende vannet under visping, og ~~mel tilsettes, spedes~~ visp til sausen så vidt trekker. Den må ikke fosskoke.. Rør eggeplommene sammen med ~~kraften, gis et opkok.~~ fløten og sitronsaften.. Visp eggeblandingen i sausen rett før servering, uten at sausen koker.. Smak til med salt og rør inn sennepen og til slutt en teskje kaldt smør.. Hold sausen varm i vannbad fram til servering. Den må ikke koke, da skiller den seg.

Note on Modernised

Målene er omregnet til moderne norske enheter (desiliter, gram, spiseskjeer). Originalens tekst nevner fløte i fremgangsmåten uten at den står i ingredienslisten; den er tatt med som en liten mengde med merknad. «Dessertske» er tolket som ca. 1 spiseskje mild sennep.

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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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