Smoked Sandefjord Butter

Name: Smoked Sandefjord Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: about ⅔ cup (150 ml) Cream; about ½ cup (100 g) Butter; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 2–3 tbsp parsley/chives (37.5 ml) Parsley; lemon to taste Lemon Juice

Independent adaptation of a publicly published Tom Victor Gausdal recipe. Not affiliated with, sponsored by, or endorsed by Tom Victor Gausdal.

FINISHING BUTTER · BAKED SALMON & FISH

In the published recipe, this is the finishing butter for baked salmon with Sandefjord butter.

Gausdal's smoked Sandefjord butter for baked salmon.

On the jar

SMOKED

Method: stove
Yield: about 1 cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Cream 150 mlParsley 38 ml

Ingredients

Creamabout ⅔ cup (150 ml)
Butterabout ½ cup (100 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Parsley2–3 tbsp parsley/chives (37.5 ml)
Lemon Juicelemon to taste

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

Smoked 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

Tom Victor Gausdal — published sauce recipes in the PantryFlex catalog. Bocuse d'Or silver 2005.

Adapted from a Tom Victor Gausdal recipe (Tom Victor Gausdal / Visit Norway (baked salmon with Sandefjord butter)).

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 Tom Victor Gausdal / Visit Norway (baked salmon with Sandefjord butter) (published as “Smoked Sandefjord Butter”). 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