Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Tartar Butter I

A cold seasoned butter of creamed butter with parsley, mustard, lemon juice and Worcestershire sauce, stirred 10 minutes and served with fried fish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 348 (falt i det fri)

Be the first to rate

About the dish

One of several cold seasoned butters in the sauce chapter, meant as an accompaniment to fried fish. Such "butter sauces" were stirred cold and placed in dollops on the hot food.

How to make it

  1. 1

    Cream the butter

    Cream the butter white and fluffy in a bowl.

  2. 2

    Add seasonings

    Add the parsley, mustard, lemon juice and Worcestershire sauce.

  3. 3

    Finish stirring

    Stir the sauce for 10 minutes after everything is mixed together. Serve with fried fish.

Changes from the original

Modern measurements (g, tbsp, tsp) and modern spelling in the steps. "Worchestersaus" written as Worcestershire sauce. Unclear OCR amounts for mustard interpreted as ½ teaspoon.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 348) → 1949 (korrekturlest, s. 385)~89% av teksten endretfjernetlagt til
100 gr. smør 1 spiseske spiseskje hakket persille ½ teske 1 — — persille 1/2 teskje sennep 1 teske citronsaft teskje sitronsaft 1 teske worchestersaus. Naar smørret er rørt hvitt, tilsættes persille, sennep, citronsaft knivsodd løk 30 gr. smør 1 teskje worchestersaus 2 del. hvit saus (laget med fiskekraft) pepper salt kajenne. Estragonblade, kjørvel, persille og worchestersaus. Sausen røres i 10 minutter, efterat alt er blandet sammen. Serveres løk forveldes, legges op på et klæde for å tørres. Grønnsakene støtes derefter med smøret og presses gjennem hårsigt; blandes med den hvite saus og krydres med pepper, salt og kajenne. Fryses og serveres til stekt fisk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is tartar butter served with?
According to the recipe it is served with fried fish.
How do you make it?
Cream 100 g butter white, add 1 tablespoon chopped parsley, ½ teaspoon mustard, 1 teaspoon lemon juice and 1 teaspoon Worcestershire sauce. Stir the sauce further for 10 minutes after everything is mixed together.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 348. It serves about 4 and takes around 15 minutes.
Why must the butter be stirred so long?
The butter should first be creamed white, and then stirred for 10 minutes after the ingredients are added, so that the butter becomes fluffy and the flavors well blended.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!