Sandefjord Butter

Name: Sandefjord Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (430 ml)
Cuisine: French Classic
Ingredients: 20 tsp cream (100 ml) Cream; about 1¼ cups (300 g) Butter; 3 Tbsp (45 ml) Lemon Juice; 1 Parsley; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Geir Skeie recipe. Not affiliated with, sponsored by, or endorsed by Geir Skeie.

FINISHING BUTTER · POACHED OR BAKED FISH

In the published recipe, this is the finishing butter for Sausboka / Wenches oppskrifter.

Skeie's Sandefjord butter for poached fish.

On the jar

SANDEFJORD

Method: stove
Yield: about 1¾ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Cream 100 mlLemon Juice 45 ml

Ingredients

Cream20 tsp cream (100 ml)
Butterabout 1¼ cups (300 g)
Lemon Juice3 Tbsp (45 ml)
Parsley1
Saltabout ¼ tsp (2 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Sandefjord Butter wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Geir Skeie — published sauce recipes in the PantryFlex catalog. Bocuse d'Or gold 2009.

Originally published as Sandefjordsmør.

Adapted from a Geir Skeie recipe (Geir Skeie / TV2 God Morgen Norge (Sausboka / Wenches oppskrifter)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Geir Skeie / TV2 God Morgen Norge (Sausboka / Wenches oppskrifter) (published as “Sandefjordsmør”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar