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Norwegian Butter Sauce

Shruthi
Norwegian Butter Sauce is a rich and silky Scandinavian-style sauce.Butter provides the luxurious foundation and savory flavor.Cream creates a smooth and velvety consistency.Lemon juice adds brightness and balances the richness.Fresh herbs bring a light, fresh finishing note.Serve it with fish, seafood, potatoes, or vegetables.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment, sauce
Cuisine Norwegian, Scandinavian
Servings 4
Calories 260 kcal

Ingredients
  

  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely minced
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

Melt the Butter

  • Place a small saucepan over low heat.
    Add the butter and allow it to melt slowly.
    Avoid letting the butter brown unless you specifically want a nuttier flavor.

Add the Garlic

  • Add the minced garlic to the melted butter.
    Cook gently for approximately 30–60 seconds, just until fragrant.
    Do not let the garlic become dark or bitter.

Add the Cream

  • Slowly pour the heavy cream into the saucepan while whisking.
    Continue cooking over low heat for approximately 3–5 minutes, stirring occasionally.
    The sauce should become slightly thicker and silky.

Add the Seasonings

  • Stir in the lemon juice, lemon zest, salt, black pepper, and optional Dijon mustard.
    Taste and adjust the seasoning as desired.

Add the Herbs

  • Remove the saucepan from the heat.
    Stir in the fresh parsley and dill.
    Adding the herbs at the end helps preserve their fresh flavor and color.

Serve

  • Pour the warm Norwegian Butter Sauce over freshly cooked fish, seafood, potatoes, or vegetables.
    Serve immediately while the sauce is smooth and warm.

Notes

  • Use unsalted butter so you can control the salt level.
  • Keep the heat low to prevent the butter and cream from separating.
  • Fresh lemon juice gives the sauce a brighter flavor than bottled juice.
  • Add lemon gradually and taste as you go.
  • Fresh dill works especially well with fish and seafood.
  • Avoid boiling the sauce vigorously.
  • Serve the sauce warm rather than extremely hot.
  • If the sauce becomes too thick, whisk in a small amount of warm cream.

 

Keyword Butter Sauce, Creamy Butter Sauce, Norwegian Butter Sauce, Norwegian Cuisine, Scandinavian Sauce, Seafood Sauce