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Mustard Butter (meierismør)

Erken 1914: 120 g room-temperature dairy butter is beaten frothy with 2 tsp French mustard in a warmed bowl. For fish, 1 tbsp chopped parsley is added. Served with lightly salted meat, lightly salted cod, and fried flounder.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 343 (falt i det fri)

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About the dish

Mustard butter is a whipped, cold butter that melts over hot food. Erken recommends it for "brined" (lightly salted) meat and cod and for fried flounder — dishes where the saltiness needs something tart and sharp.

How to make it

  1. 1

    Stir the butter

    Put butter and mustard in a warmed bowl and stir vigorously until the mixture is soft and frothy.

  2. 2

    Season

    Add more mustard to taste. If the butter is to be served with fish, stir in the finely chopped parsley.

  3. 3

    Serve

    Serve the mustard butter with lightly salted meat, lightly salted cod, or fried flounder.

Changes from the original

"French mustard" is kept as the term (a mild, smooth Dijon-type mustard). The measures are unchanged; the parsley is listed as an optional ingredient for fish dishes.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 343) → 1949 (korrekturlest, s. 379)~45% av teksten endretfjernetlagt til
120 gr. meierismør 2 teskeer teskjeer fransk sennep. Smørret Smøret og sennepen lægges legges i en opvarmet skaal skål og røres, røres til det blir bløtt og skummende. Sennep kan forøvrig tilsættes for øvrig tilsettes efter smak. Smørret Smøret serveres til sprængt kjøt, sprængt sprengt kjøtt, sprengt torsk og stekt flyndre. Serveres det til fisk, tilsætter tilsetter man 1 spiseske i spiseskje finhakket persille.

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Frequently asked questions

What is mustard butter used for?
It is served with brined (salted) meat, brined cod, and fried flounder. For fish, stir in 1 tablespoon finely chopped parsley.
How much mustard should I use?
The recipe gives 2 teaspoons of French mustard to 120 g dairy butter, but Schønberg Erken writes that the mustard can be added to taste.
How do I get the butter light and airy?
Put butter and mustard in a warmed bowl and stir until the mixture becomes soft and frothy. The warm bowl makes the butter easier to stir.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 343.

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