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Lemon Sauce (sauce au citron)

Erken's lemon sauce 1914: a sabayon of 6 egg yolks, 90 g sugar, 1 dl sherry, 1 dl boiling water and lemon zest/juice, whisked frothy over low heat and served at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 499 (falt i det fri)

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About the dish

A frothy, warm wine sauce of the sabayon type from the chapter "Dessert sauces" (1914). An enameled pot was used so the eggs would not take on a metallic taste.

How to make it

  1. 1

    Cream the yolk foam

    Cream the egg yolks white with the sugar.

  2. 2

    Add wine and lemon

    Stir in sherry, boiling water, grated lemon zest and lemon juice.

  3. 3

    Whisk over the heat

    Pour the mixture into an enameled pot or over a water bath and whisk vigorously over low heat until the sauce is thick and frothy – it must not boil.

  4. 4

    Serve at once

    The sauce should be frothy and is served right away.

Changes from the original

The amounts are given in modern measures; "is given a boil" is changed to heating under vigorous whisking without boiling, so the eggs do not separate. A water bath is recommended.

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. 499) → 1949 (korrekturlest, s. 576)~48% av teksten endretfjernetlagt til
6 eggeblommer eggeplommer ¾ l. kokende vann 1 citron sitron 90 gr. sukker 1 del. sherry 1 del. kokende vand. Eggeblommerne dd. sherry. Eggeplommene røres hvite med sukkeret, tilsættes tilsettes vin, vand, vann, det revne citronskal sitronskall og den utpressede citronsaft. Haves sitron. Hases i emaljert gryte, som sættes settes over svak varme, og sausen gives gis et opkok under sterk vispen. Sausen, som skal være skummende, maa må straks serveres.

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Frequently asked questions

What does "1 del." mean in the recipe?
"Del." is the abbreviation for deciliter. So you need 1 dl sherry and 1 dl boiling water for the 6 egg yolks and 90 g sugar.
How do I keep the sauce from separating?
Use an enameled pot and low heat, and whisk vigorously the whole time. The sauce should just come up to a boil – then it turns frothy. Too strong heat makes the egg yolks set.
Can the sauce be made ahead?
No, according to the recipe it must be served at once. The froth collapses quickly, so it is made just before serving – it takes only about 15 minutes.
What is the lemon used for?
Both the grated zest and the squeezed juice of one lemon go into the sauce, together with the sherry and the water.

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