What does butter and cream thickening consist of?

Equal amounts of butter and cream – nothing more. It is a simple thickening from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 332.

When should the thickening be added to the sauce?

Just before serving, the butter and cream are stirred into the sauce. The sauce should not be brought back to a boil afterward (per the original, "without thinning it afterward").

Why use butter and cream instead of flour for thickening?

Butter and cream give the sauce body, sheen, and a rounder flavor without any floury taste. In return, the sauce becomes less thick than with a flour thickening, so it suits sauces that already have a little body.

Butter and Cream Thickening

Name: Butter and Cream Thickening
Prep time: 3 min
Total time: 3 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 25 g butter (equal amounts butter and cream); 25 g cream (about 2 tbsp)

Butter and cream thickening: equal parts butter and cream are stirred into the sauce just before serving; the sauce should not be thinned afterward.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 332 (falt i det fri)

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About the dish

A simple finishing thickening that gives the sauce sheen and a rounder flavor. Erken emphasizes that the sauce should not be diluted afterward.

How to make it

1
Stir in
Stir equal amounts of butter and cream into the sauce just before serving.
2
Do not thin
The sauce must not be thinned with liquid afterward.

Changes from the original

Quantities are made concrete, and the text is set out in steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 332) → 1949 (korrekturlest, s. 367)~38% av teksten endretfjernetlagt til

~~Like meget smør og fløte. Naar~~ Når smør og fløte brukes til jevning, ~~tages~~ tas like meget av hver ting. Like før serveringen røres det i sausen, uten at denne ~~vandes efterpaa.~~ varmes efterpå.

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Frequently asked questions

What does butter and cream thickening consist of?: Equal amounts of butter and cream – nothing more. It is a simple thickening from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 332.
When should the thickening be added to the sauce?: Just before serving, the butter and cream are stirred into the sauce. The sauce should not be brought back to a boil afterward (per the original, "without thinning it afterward").
Why use butter and cream instead of flour for thickening?: Butter and cream give the sauce body, sheen, and a rounder flavor without any floury taste. In return, the sauce becomes less thick than with a flour thickening, so it suits sauces that already have a little body.

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