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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 367) → Modernised~91% of the text changedremovedadded

~~Når~~ 25 g smør (like mye smør og fløte). 25 g fløte ~~brukes til jevning, tas~~ (ca. 2 ss). Rør like ~~meget av hver ting. Like før serveringen røres det~~ mengder smør og fløte inn i ~~sausen, uten at denne varmes efterpå.~~ sausen rett før servering.. Sausen må ikke spes med væske etterpå.

Note on Modernised

Mengder er konkretisert, og teksten er satt opp i trinn på moderne norsk.

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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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