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Norwegian Butter Sauce Recipe – How to Make Sandefjordsmør

Norwegian Butter Sauce Recipe – How to Make Sandefjordsmør

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Learn how to make a Norwegian Butter Sauce! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy and amazing Sandefjordsmør Recipe!

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49 Comments

  • Jane on the coast on July 1, 2019

    Reducing the lemon juice is such a good tip! Just eaten this on a thick cod steak with braised endives. Heaven

  • simons688 on July 1, 2019

    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.

  • TheKyPerson on July 1, 2019

    I am going to make this, I swear I am, but never ever with cilantro. Do you have any idea how terrible that tastes to us poor souls cursed with us OR6A2 genes? Musty crushed bugs coated with soap sums it up for me.

  • TS on July 1, 2019

    A Vikings reference 😁

  • Mr Humpty on July 1, 2019

    Could this be a chicken sauce if you used Tarragon? Dunno why but that's sounding solid to me. Definitely doing Dill for salmon.

  • theawesomesausage on July 1, 2019

    Dont worry chef, the pronunciation was a tad off, yet perfect ε>

  • zoji rushi on July 1, 2019

    I think i had these in ikea

  • Maiken on July 1, 2019

    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…

  • 9ballprodigy on July 1, 2019

    So it's kinda like a bearnaise with parsley?

  • David Messer on July 1, 2019

    Chef John. In most of your videos you call for "Frreeshly ground, black pepper!" Usually in mass quantities. What do you use to grind large amounts of pepper? Sometimes it looks like you have several tablespoons, which is a lot of turns on a standard pepper mill.

    Do you have any suggestions on how to grind a lot of pepper?

  • echang86 on July 1, 2019

    How long can you keep this sauce in the fridge?

  • Sprite LemonLimeSoda on July 1, 2019

    nice

  • Jorge Fuentes on July 1, 2019

    Im teaching my gastronomy students how to turn potatoes and vegetables next week 🤘

  • The odd cook on July 1, 2019

    The Potato tourne is the best part

  • stephenautar on July 1, 2019

    "That's just you cooking" <3

  • Jonathan Arnold on July 1, 2019

    Radgar! LOL

  • Tttracyk on July 1, 2019

    What kind of pan are you using?

  • AVHC Beaver on July 1, 2019

    I hate you

  • Liz Cam on July 1, 2019

    I am an au pair here in Norway and will definitely try to make this for my host family soon. 😀

  • Grape TomatoGirl on July 1, 2019

    You are the 'FLDSMDFR' of your Sandefjordsmør
    (Cloudy with a Chance of Meatballs)

  • Michael Thomas on July 1, 2019

    Do you have a take on Peri-peri sauce you'd possibly like to share?

  • succubus0demon on July 1, 2019

    cool that you try to say sandefjordsmør
    I'm Danish 🙂
    Love your food videos <3

  • tracy winans on July 1, 2019

    I wanna see how you make those potatoes 🥔

  • Christian Lieb on July 1, 2019

    Give us that secret of those potatoes, please. Thank you.

  • E FUDD on July 1, 2019

    Excellent!  I bet the 'taters tasted wonderful with that sauce.

  • danhayabusa on July 1, 2019

    Oh nice! I have always wanted to learn how to make Sandesmfjördsm…… yeah

  • OldManCooking on July 1, 2019

    Beautiful Sauce for my favorite food…. Thanks Chef! 🙂

  • Scott Evans on July 1, 2019

    I want that le creuset pan! #jealous

  • drlove420 on July 1, 2019

    traditionally i think u är supposed to use half cream and half cream-fraiche, also i dont put any herbs in

  • John Snediker on July 1, 2019

    As always looks amazing, I can't wait to try it.

  • ponycoko on July 1, 2019

    Would it hurt some of you guys to hit the like button👍

  • The Almighty Loaf on July 1, 2019

    hell ye

  • Make Luv Not War on July 1, 2019

    I absolutely can't wait to try this with salmon…looks absolutely delish 🙂 thank you for sharing 🙂

  • Mikael Seje on July 1, 2019

    I see you learned your Norwegian from the Swedish chef Muppet

  • Spacefaring Kiss Boy on July 1, 2019

    I am the scoondefermer of my shumdufurdmurd.

  • Xperia347 on July 1, 2019

    Isn't this a Bernaise at the end of the day? 😀

  • Ritisha Thomas on July 1, 2019

    won't the cream curdle?

  • Kirsch Rot on July 1, 2019

    Dear Food Wishes, thank you for your great videos.Can I please make a request, that you show us how to make those yummy looking potatoes . Pretty Please with sugar on top and thank you

  • Nico Meier on July 1, 2019

    Great recipes, easy to follow and presented in a very nice way: please do not stop!

  • tarjei99 on July 1, 2019

    You can use google translate to get the pronouciation. Just click on the loudspeakers.

  • Let's Go After Breakfast on July 1, 2019

    Awww thats looking delish absolutely! I will make this tonight for sure💛💛🤗

  • felicity louis on July 1, 2019

    what do we have this butter sauce with?

  • SylvanaForrester on July 1, 2019

    Gorgeous! Can't wait to see how you make those potatoes.

  • Sully Stone on July 1, 2019

    that's weird I'm eating salmon and I was just watching Vikings Season 4, this world is truly connected.

  • J M on July 1, 2019

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  • WW Suwannee on July 1, 2019

    The tarragon version would be great with rabbit or any game bird. Great recipe….thanks Chef.

  • Herkules on July 1, 2019

    It is even better by pickled cucumber slightly in vinegar and sugar
    preferably also with chives. It is in any case so I grew up eating this dish in Norway.

  • Sajida Al Bghdadi on July 1, 2019

    Tack för receptet