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Lemon Sauce

A simple lemon-butter sauce of lemon juice, butter, water, salt and pepper cooked in a water bath for half an hour; served warm with cod. Erken 1914, p. 79.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 79 (falt i det fri)

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About the dish

A small butter sauce that in the book belongs to "Cod à la flamande." Prepared in a water bath so the butter does not separate.

How to make it

  1. 1

    Mix

    Squeeze the lemon juice into an enameled pot. Add butter, salt, pepper and the cold water.

  2. 2

    Cook in a water bath

    Set the pot down into a larger pot with boiling water and let the sauce steep in the water bath for half an hour.

  3. 3

    Serving

    Serve warm with the fish.

Changes from the original

"½ citron" interpreted from the OCR text "1 a eilron"; del. converted to dl. Otherwise unchanged, but the method is divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 79) → Modernisert~87% av teksten endretfjernetlagt til
½ citron 0,5 stk sitron (saften). 60 gr. smør g smør. 1 dl vann (kaldt). salt (etter smak). pepper 1 del. vand. Saften av citronen haves (etter smak). Press sitronsaften i en emaljert gryte, heri haves smørret, salt og kjele. Ha i smør, salt, pepper samt og det kolde vand; dette koker i vandbad, d. v. s. gryten sættes op kalde vannet.. Sett kjelen ned i en anden gryte større kjele med kokende vand ½ time. Sausen serveres varm. vann og la sausen trekke i vannbad i en halv time.. Serveres varm til fisken.

Note til Modernisert

«½ citron» tolket av OCR-teksten «1 a eilron»; del. omregnet til dl. Ellers uendret, men fremgangsmåten er delt i trinn.

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Frequently asked questions

What is lemon sauce from 1914, and what is it made of?
It is a simple, warm butter sauce for fish from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 79. It is made from the juice of ½ lemon, 60 g butter, salt, pepper and 1 dl cold water.
Why is the sauce cooked in a water bath, and for how long?
The sauce is set in a water bath – the pot is placed in another pot with boiling water – for ½ hour. The gentle heat prevents the butter from separating or getting too hot.
Which pot should I use?
The recipe specifies an enameled pot. That avoids the citric acid reacting with the metal and giving a metallic taste.
How is the sauce served?
It is served warm, as a sauce for fish.

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