Norwegian Lemon Butter Sauce Recipes

NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR)

Steps:

• Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
• Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

LEMON BUTTER SAUCE

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

NORWEGIAN LEMON BUTTER SAUCE

Steps:

• Combine garlic, lemon juice, salt, and pepper in blender until smooth.
• Add melted butter and blend. Pour mixture into sauce pan, add capers and parsley.
• Heat and serve. For convenience, this can be made ahead of time and kept in the refrigerator.

LEMON BUTTER SAUCE

Steps:

• Melt the butter, stir in the flour and sugar, then the water and lemon.
• Cook and stir over medium heat until it thickens.
• Taste and if it seems too sour add a bit more sugar.
• (it all depends on the size of your lemon).

CARRABBA'S LEMON BUTTER SAUCE

Steps:

• To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead of time).
• To make the sauce: Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

LEMON BUTTER SAUCE

Steps:

• Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon.
• Remove from heat and immediately beat in 2 pieces of chilled butter.
• Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce.
• If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat.

NORWEGIAN CHICKEN & GJETOST SAUCE

Steps:

• Cut chicken into serving-sized pieces; rub chicken with salt and pepper.
• Brown chicken in butter on all sides.
• Add broth and sherry to browned chicken. Reduce heat, cover and simmer for 45 minutes, until chicken is tender.
• Remove chicken to a serving platter and keep warm.
• Add parsley and cream to drippings. Bring to a simmer, stirring constantly, and cook until sauce is reduced to about 1 cup.
• Stir in cheese and cook just until it is melted. Pour sauce over chicken and serve garnished with parsley.