Ingredients
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2 lemons, juiced
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½ cup heavy cream
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5 tablespoons cold, unsalted butter, cut into cubes
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salt to taste
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cayenne pepper, to taste
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2 tablespoons chopped fresh Italian parsley
Directions
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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.
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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.
![close up view of Norwegian Butter Sauce (Sandefjordsmor) over a salmon fillet, served with cucumber ribbons and potatoes on a white plate]()
Chef John
Nutrition Facts (per serving)
| 242 | Calories |
| 26g | Fat |
| 7g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 16g | 80% |
| Cholesterol 79mg | 26% |
| Sodium 55mg | 2% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 3g | 9% |
| Total Sugars 0g | |
| Protein 2g | 3% |
| Vitamin C 44mg | 49% |
| Calcium 59mg | 5% |
| Iron 1mg | 3% |
| Potassium 116mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
