Learn how to make a Norwegian Butter Sauce! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy and amazing Sandefjordsmør Recipe!
By the way, for everyone who doesn't have a Valentine, I have your back, among other things. So, Happy Valentine's Day to you all. We had another great year together, and I feel like our love has never been stronger. Anyway, it might be the beer talking, but there isn't anyone I'd rather be with than you.
Hey John! Being a Sandefjording, born and raised, I think you did well pronuncing the sauce pretty good:) I mean... "You are after all the Chef John of your pronunciajohn"! Long time subscriber and love your videos! Thanks:)
Could you ask you family something for me? In Australia I can get Lurpak brand butter from Denmark. I wonder what they think of that, or if they have tried it.
Justin M I asked, but they hadn't. Keep in mind, they've been here for a few decades. I've sent feelers out to Norway, but can't guarantee anything. But I can tell you, that the Kerrygold (brand name of the Irish butter) has a higher fat content and is by grass-feed cows, just has a better taste. I would imagine Danish butter would be great. Good luck and cheers!
losttribe3001 i think I have heard that we got some of the world's best butter here in Denmark. I have not paid it much attention when I travel but I always think pastry and other butter heavy things tested better here but I'm Danish so it might just be because this is what I am used to.
Another great alternative to Irish butter, which is actually my absolute favorite butter, would be a Danish butter known by the brandname of Lurpak. You can find it at almost any grocery store. And it's almost as good as Irish butter. :)
im a Norwegian cheff, and i dont mind your reduction in the start, tho i do mind the cayenne, even tho i love cayenne i do like the taste of white or black pepper better in traditional dishes like this.
You nailed it. Add some cream fresh to the potatoes and picle the cucumbers (vinegar, water and sugar) for 10 minutes before you serve, and you have a complete norwegian dinner..
Nice reference to Viking's Ragnar Lothbrok, for us fans. And by the way, you're so much better than all those TV chefs with their fake smiles. We love you Chef Jon.
I tried this sauce but alas, I failed. I guess the juice of two lemons is subjective. I had wayyyyy too much lemon juice and by the time I got to the end, it was too tart and I didn't know how to save it. I tried more cream and butter but it was not enough. Any other way I could've saved the sauce? I will only use 1 lemon next time.
I see Chef John has been taking his Norwegian lessons from the Swedish Chef. Børk! Børk! Børk! Oh, and the Vikings overran Ireland a long time ago, so Irish butter is just Norwegian butter with an accent.
Another Awesome receipe Chef John...but most of all we deeply care about you too!!! Happy Valentine's Precious Soul who nourishes Humanity through his awesome cooking, sharing his enthusiasm with every project that he does, plus he shares his most enchanting humour with everyone!!! Plz clone yourself so everyone can have a Chef John...sweetheart Clone!!!😄😀☺
My Husband and I are in a diet called the Ketogenic diet which consists of %75 fat, %25 protein and %5 carbs coming only from vegetables. This sauce and salmon are perfect for our diet!! Thank you
This looks like it is almost Bearnaise sauce (being mainly butter + an acid + an herb that could be tarragon). Is there a reason that this is a fish sauce, but Bearnaise is a steak sauce? And cool video! I want to try this.
Joining the norsky crew of super excited and proud youtube commentators :) Also.. pretty sure sandefjordsmør a.k.a. persillesmør is made with meierismør. So salted butter all the way! I dont even think we have unsalted..? Or.. we do but probably twice the price? (just stay away from kviteseidsmør ;) ) Its funny how many recipes calls for unslated butter AND salt...
Any Norwegian who grew up watching cooking shows on TV would end with a sprig of parsley, not more chopped parsley. The persilledusk was an institution for many of us. xD
Do you call it italian parsley because the plant grew in italy or because you believe the specie is from over there? Cause we all have the same parsley all around the mediterranean sea and I suppouse all around the world.
The other day while I watching your videos, I was thinking "This blog is so good! If only it had some Norwegian recipes too, it would truly be perfect". Thank you for the love declaration, Chef John!
Ok, soapbox time. The one thing I've never liked about the recent rise of "New Norwegian Cuisine" is the ubiquitous habit of taking non-native (read: non-norwegian) recipes, ingredients and sauces from other cuisines from around the world and simply appending the word "Norwegian" onto the front of the name, as if doing so somehow magically makes something Norwegian. Granted that many cuisines around the world 'sample' in this fashion, but New Norwegian has elevated this culinary terminology "smash and grab" practice to a whole new level. Getting back on topic, no matter what sort of linguistic lipstick you apply to this recipe, it is essentially just a minor variation on a *"Lemon Beurre Blanc"* (literal translation: "Lemon Butter White" Sauce), which is one of the basic pillars of Classical French Cuisine, and has been around for a long long long time. It's an Awesome sauce, but definitely French.
