Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly simple butter sauce is not very challenging to make. 

People get nervous about butter sauce, since many types can easily “break,” which means the butter separates, but because of the cream, this is extremely stable, and very user-friendly. As long you don’t dump all the cold butter cubes in at once, and just toss them in a few at a time, your sauce will not break. 

Along the same lines, if you make the sauce early, be sure to keep it in a warm spot, since if it gets cold and solidifies, and then you try and reheat it, the butter will most likely separate. Above and beyond being easy, and relatively sturdy, this Sandefjordsmør is also quite versatile.

Not only is it wonderful on all types of fish, but also works beautifully with shrimp and lobster. Speaking of versatility, the same goes for changing up the herbs. So, no matter how you flavor it, or what you spoon it over, I really hope you give this a try soon. Enjoy!

Ingredients for 4 servings:

2 lemons, juiced

1/2 cup heavy cream

5 tablespoons cold unsalted, grass-fed butter, cut in cubes

salt and cayenne to taste

2 generous tablespoons chopped Italian parsley