Recipe By Chef John
Published Oct 10th
Norwegian Butter Sauce (Sandefjordsmor)
Prep 10m Cook 17m Additional - Ready In 27m
Servings 4 servings Calories 241.5

This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.

Recipe Ingredients

  • 2 lemons, juiced
  • ½ cup heavy cream
  • 5 tablespoons cold, unsalted butter, cut into cubes
  • salt to taste
  • cayenne pepper, to taste
  • 2 tablespoons chopped fresh Italian parsley

Cooking Directions

  1. 1 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.
  2. 2 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.

Nutrition Facts

  • Calories 241.5
  • Carbohydrate 6.8 g
  • Cholesterol 78.9 mg
  • Fat 25.6 g
  • Fiber 2.6 g
  • Protein 1.5 g
  • Saturated Fat 16 g
  • Sodium 54.7 mg
  • Sugar 0.1 g


  1. Loved the final flavor of this! I used it as the sauce for a vegetarian pasta and it tasted great. The flavors melted together wonderfully. I will definitely use this one again.
  2. Basically you made a buerre blanc. I'd use dill. More Norwegian/Scandavian that way.
  3. This was DELICIOUS! I used skin on salmon and served over rice pilaf and sauted green beans. I may have used a bit too much lemon juice but with this technique the sauce was perfectly velvet smooth. It was so good I served it on the side and dipped my green beans in it too! - Read more ...
  4. Good and simple sauce. I added some spices and Dijon mustard to make it more flavorful
  5. Really good and simple sauce! I cheated and used concentrated lemon instead of reducing fresh lemon juice.... it turned out wonderful! Will use this again and again!
  6. This was a delicious sauce - before I ruined it. I think I overcooked or cooled it too fast - it separated, my standard MO. It was sooo good before I killed it.
  7. I'm so glad I found this recipe! I made it last night and it was amazingly simple. The only thing I did differently was that I used Challenge European unsalted butter which was available at the regular grocery instead of going to the specialty store for Irish or Norwegian butter. I served it with salmon - Read more ...