What is gooseberry sauce served with?

It goes with various mackerel dishes, for example grilled mackerel, and with fish fillets.

How do I prepare the gooseberries?

Boil 1/2 kg green gooseberries 5 minutes in boiling water, drain the water off well, add 1 dl white wine and a couple of spoons of sugar, and let it simmer over low heat. Strain or press the berries through a fine sieve before mixing them with the butter sauce.

Can the sauce boil after the egg yolks are added?

No. Egg yolks, cream, and lemon juice are stirred together and whisked in vigorously, but the sauce must not boil — it would split. The 100 g of cold butter is stirred in at the very end.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 346. It is intended for 8 servings and takes around 40 minutes.

Gooseberry sauce

Name: Gooseberry sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 40 g butter (for the roux); 40 g wheat flour; 7 dl water (boiling); 1 tsp salt (to taste); 4 pcs egg yolks; 1.5 dl cream; 1 tsp lemon juice; 100 g butter (cold, cubed); 1 dl white wine; 0.5 kg green gooseberries (cleaned); 2 tbsp sugar (to taste)

Erken's gooseberry sauce (sauce aux groseilles vertes) from 1914: a butter-thickened sauce let down with water, liaisoned with egg yolks, cream, and lemon, blended with a purée of green gooseberries cooked with white wine and sugar, finished with cold butter. Served with mackerel and fish fillets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 346 (falt i det fri)

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About the dish

Gooseberry sauce was a classic accompaniment to mackerel in Norwegian and French cooking. Erken places it among the fish sauces in the chapter on sauces, and gives the French name "sauce aux groseilles vertes."

How to make it

1
Make the butter sauce
Stir 40 g butter and the flour together into a roux, and let it down with the boiling water while stirring. Bring to a boil to a smooth sauce and season with salt.
2
Stir in the egg mixture
Stir together egg yolks, cream, and lemon juice, and whisk the mixture vigorously into the sauce. The sauce must not boil after this.
3
Cook the berries
Boil the gooseberries 5 minutes in boiling water. Drain the water off well, add the white wine and a couple of tablespoons of sugar, and let the berries simmer over low heat.
4
Strain the berries
Strain or press the berries through a fine sieve into a purée.
5
Mix and finish
Mix the berry purée with the butter sauce. Finally, stir in the cold butter in pieces so the sauce turns glossy.
6
Serving
Served with mackerel dishes, for example fried or grilled mackerel, and with fish fillets.

Changes from the original

Measures converted to modern Norwegian units (deciliters and grams kept, fractions written out). "Haarsigt" (hair sieve) is modernized to a fine sieve. The method is broken into numbered 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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 346) → 1949 (korrekturlest, s. 382)~37% av teksten endretfjernetlagt til

(Sauce aux groseilles vertes.) 40 gr. smør 40 gr. hvetemel salt 7 del. ~~vand~~ vann 4 ~~eggeblommer 1 1/2~~ eggeplommer V 2 del. fløte 1 ~~teske citronsaft~~ teskje sitronsaft 100 gr. koldt smør 1 del. hvit vin ~~1/2~~ y 2 kg. grønne stikkelsbær sukker. Smør og mel røres sammen, ~~spædes~~ spes med det kokende ~~vand. Eggeblommerne,~~ vann. Eggeplommene, fløten og ~~citronsaften~~ sitronsaften røres sammen og ~~haves~~ has i sausen, idet man visper sterkt. Sausen skal ikke koke. Det kolde smør ~~haves~~ has i ~~tilsidst.~~ til sist. Stikkelsbærene koker 5 minutter i kokende ~~vand;~~ vann; derefter ~~heldes vandet~~ helles vannet godt fra, og bærene ~~tilsættes~~ tilsettes vinen og et par ~~skeer~~ skjeer sukker, koker over svak varme, siles eller presses gjennem ~~haarsigt.~~ hårsil. Blandes med smørsausen. Serveres til forskjellige ~~makrelretter,~~ fiskeretter, som ristet ~~makrel,~~ makrell, og fiskefileter.

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Frequently asked questions

What is gooseberry sauce served with?: It goes with various mackerel dishes, for example grilled mackerel, and with fish fillets.
How do I prepare the gooseberries?: Boil 1/2 kg green gooseberries 5 minutes in boiling water, drain the water off well, add 1 dl white wine and a couple of spoons of sugar, and let it simmer over low heat. Strain or press the berries through a fine sieve before mixing them with the butter sauce.
Can the sauce boil after the egg yolks are added?: No. Egg yolks, cream, and lemon juice are stirred together and whisked in vigorously, but the sauce must not boil — it would split. The 100 g of cold butter is stirred in at the very end.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 346. It is intended for 8 servings and takes around 40 minutes.

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