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Mushroom Sauce (sauce blanche aux champignons)

White mushroom sauce (1914): a pale butter roux let down with veal stock, simmered 1½ hours with mushrooms, enriched with egg yolks and finished with sherry and canned mushrooms. Served with poultry, or with fish using fish stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 335 (falt i det fri)

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About the dish

White mushroom sauce from the sauce chapter in "Stor kokebok" (1914). Erken recommends it with poultry, or with fish if you use fish stock instead of veal stock.

How to make it

  1. 1

    Make the roux

    Melt the butter, stir in the flour, and let it cook a couple of minutes without taking on color.

  2. 2

    Add the stock

    Let down with the stock and bring to a boil, whisking well for the first 5 minutes.

  3. 3

    Season and cook

    Add salt, nutmeg, and pepper along with the 30 g finely chopped mushrooms. Let the sauce simmer for 1½ hours and skim off the foam.

  4. 4

    Enrich

    Beat the egg yolks well and enrich the sauce with them off the boil.

  5. 5

    Finish

    Add the sherry and the canned mushrooms. Serve with poultry – or with fish if the sauce has been made with fish stock.

Changes from the original

Measurements modernized; "can of mushrooms" given as about 200 g canned mushrooms. Nutmeg is listed among the ingredients even though the original only mentions it in the method. The method has been divided into steps.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 371)~84% of the text changedremovedadded
60 g smør. gr. smør 60 g hvetemel. 1,25 l gr. hvetemel 1½ l. kalvebuljong (eller fiskekraft om sausen skal serveres til fisk). 30 g sjampinjonger (smått oppskåret, til koking). 2 stk eggeplommer. 1 dl sherry. 200 g hermetiske sjampinjonger (1 boks). gr. champignons salt (etter smak). pepper (etter smak). muskat (etter smak). Smelt smøret, rør inn melet og la det koke 2 eggeplommer 1 dd. sherry 1 boks champignons. Smøret smeltes, irøres melet, koker et par minutter uten å ta farge.. Spe minutter, spes med buljongen og kok opp mens du buljongen, koker, idet man visper godt de første 5 minuttene.. Tilsett minutter, tilsettes salt, muskat og pepper samt de 30 g gr. smått oppskårne sjampinjongene. La sausen småkoke skårne champignons. Sausen småkoker i 1½ time og skum av.. Visp eggeplommene godt og jevn sausen time, skummes. Sausen jevnes med dem utenfor kokepunktet.. Tilsett de sterkt vispede eggeplommer, tilsettes sherry og de hermetiske sjampinjongene. champignons. Serveres til fjærkre – eller til fisk om sausen er spedd fjærfe. Sausen kan spes med fiskekraft. fiskekraft istedenfor med kalvebuljong; den serveres da til fisk.

Note on Modernised

Mål modernisert; «boks champignons» angitt som ca. 200 g hermetiske sjampinjonger. Muskat er ført opp i ingredienslisten selv om originalen bare nevner den i fremgangsmåten. Fremgangsmåten er delt i trinn.

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Frequently asked questions

How long should the sauce cook?
The sauce should simmer for about 1½ hours after the stock is added, and be skimmed along the way. With preparation, the total time comes to around 110 minutes.
What is the sauce served with?
It is served with poultry (fowl/hen). If you use fish stock instead of veal stock, the sauce can be served with fish.
How is the sauce finished at the end?
It is enriched with 2 vigorously beaten egg yolks, and then 1 deciliter of sherry and the mushrooms from the can are added. Avoid boiling the sauce once the egg yolks are in.
Why use both fresh and canned mushrooms?
30 grams of finely chopped mushrooms are cooked in the sauce to give flavor over the long cooking time, while a can of mushrooms is added at the very end as pieces in the finished sauce.

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