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Gooseberry sauce

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. 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. 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. 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. 4

    Strain the berries

    Strain or press the berries through a fine sieve into a purée.

  5. 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. 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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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. 382)~81% of the text changedremovedadded
(Sauce aux groseilles vertes.) 40 g gr. smør (til jevningen). 40 g hvetemel. gr. hvetemel salt 7 dl del. vann (kokende). 1 ts salt (etter smak). 4 stk eggeplommer. 1,5 dl fløte. eggeplommer V 2 del. fløte 1 ts sitronsaft. teskje sitronsaft 100 g gr. koldt smør (kaldt, i terninger). 1 dl hvitvin. 0,5 kg del. hvit vin y 2 kg. grønne stikkelsbær (rensede). 2 ss sukker (etter smak). Rør 40 g smør og melet sammen til en jevning, sukker. Smør og spe mel røres sammen, spes med det kokende vannet under omrøring. Kok opp til en jevn saus vann. Eggeplommene, fløten og smak til med salt.. Rør sitronsaften røres sammen eggeplommer, fløte og sitronsaft, og pisk blandingen kraftig inn has i sausen. sausen, idet man visper sterkt. Sausen må skal ikke koke etter dette.. Kok stikkelsbærene koke. Det kolde smør has i til sist. Stikkelsbærene koker 5 minutter i kokende vann. Hell vann; derefter helles vannet godt av, tilsett hvitvinen fra, og bærene tilsettes vinen og et par spiseskjeer skjeer sukker, og la bærene koke koker over svak varme.. Sil varme, siles eller press bærene gjennom en finmasket sil til en puré.. Bland bærpuréen presses gjennem hårsil. Blandes med smørsausen. Rør til slutt inn det kalde smøret i biter, så sausen blir blank.. Serveres til makrellretter, for eksempel stekt eller forskjellige fiskeretter, som ristet makrell, og til fiskefileter.

Note on Modernised

Mål er omregnet til moderne norske enheter (desiliter og gram beholdt, brøker skrevet ut). «Haarsigt» er modernisert til finmasket sil. Fremgangsmåten er delt i nummererte trinn.

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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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