By the way, for everyone who doesn't have a Valentine, I have your back, among other things. So, Happy Valentine's Day to you all. We had another great year together, and I feel like our love has never been stronger. Anyway, it might be the beer talking, but there isn't anyone I'd rather be with than you.
Hey John! Being a Sandefjording, born and raised, I think you did well pronuncing the sauce pretty good:) I mean... "You are after all the Chef John of your pronunciajohn"! Long time subscriber and love your videos! Thanks:)
You nailed it. Add some cream fresh to the potatoes and picle the cucumbers (vinegar, water and sugar) for 10 minutes before you serve, and you have a complete norwegian dinner..
Nice reference to Viking's Ragnar Lothbrok, for us fans. And by the way, you're so much better than all those TV chefs with their fake smiles. We love you Chef Jon.
im a Norwegian cheff, and i dont mind your reduction in the start, tho i do mind the cayenne, even tho i love cayenne i do like the taste of white or black pepper better in traditional dishes like this.
The other day while I watching your videos, I was thinking "This blog is so good! If only it had some Norwegian recipes too, it would truly be perfect". Thank you for the love declaration, Chef John!
Could you ask you family something for me? In Australia I can get Lurpak brand butter from Denmark. I wonder what they think of that, or if they have tried it.
Justin M I asked, but they hadn't. Keep in mind, they've been here for a few decades. I've sent feelers out to Norway, but can't guarantee anything. But I can tell you, that the Kerrygold (brand name of the Irish butter) has a higher fat content and is by grass-feed cows, just has a better taste. I would imagine Danish butter would be great. Good luck and cheers!
losttribe3001 i think I have heard that we got some of the world's best butter here in Denmark. I have not paid it much attention when I travel but I always think pastry and other butter heavy things tested better here but I'm Danish so it might just be because this is what I am used to.
I'm one of the eleven people! I have made tons of those potatoes when I worked at a restaurant in Barcelona. Oh man, I'm so proud to have been almost mentioned on one of Chef Johns videos!
My Husband and I are in a diet called the Ketogenic diet which consists of %75 fat, %25 protein and %5 carbs coming only from vegetables. This sauce and salmon are perfect for our diet!! Thank you
Another Awesome receipe Chef John...but most of all we deeply care about you too!!! Happy Valentine's Precious Soul who nourishes Humanity through his awesome cooking, sharing his enthusiasm with every project that he does, plus he shares his most enchanting humour with everyone!!! Plz clone yourself so everyone can have a Chef John...sweetheart Clone!!!😄😀☺
Gods, now my mouth is watering. You know, in my family we only make this sauce for Christmas day. That's the level of respect and indulgence it has. ;) Also, I've never had this sauce for any other fish than cod, and steeped cod at that. I'll have to try it with salmon one day.
Another great alternative to Irish butter, which is actually my absolute favorite butter, would be a Danish butter known by the brandname of Lurpak. You can find it at almost any grocery store. And it's almost as good as Irish butter. :)
I see Chef John has been taking his Norwegian lessons from the Swedish Chef. Børk! Børk! Børk! Oh, and the Vikings overran Ireland a long time ago, so Irish butter is just Norwegian butter with an accent.
I feel bad for having never made this from scratch. I always buy the powder in a bag and you just add water to it. I feel like I have no excuse now xD I guess theres gonna be salmon on the meny today! And the second pronunciation was almost spot on! Good job chef John :D
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.
I tried this sauce but alas, I failed. I guess the juice of two lemons is subjective. I had wayyyyy too much lemon juice and by the time I got to the end, it was too tart and I didn't know how to save it. I tried more cream and butter but it was not enough. Any other way I could've saved the sauce? I will only use 1 lemon next time.
so the lemon doesn't curdle the milk? and is it half and half or haven't whipping cream? easier to find grass fed milk than cream or half and half right?
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...
Check out the recipe: www.allrecipes.com/Recipe/257242/Norwegian-Butter-Sauce-Sandefjordsmor/
By the way, for everyone who doesn't have a Valentine, I have your back, among other things. So, Happy Valentine's Day to you all. We had another great year together, and I feel like our love has never been stronger. Anyway, it might be the beer talking, but there isn't anyone I'd rather be with than you.
Totally not crying.
will you marry me?
You are the BEST
Food Wishes 😍😍😍❤❤❤
Thanks CJ!
Hey John! Being a Sandefjording, born and raised, I think you did well pronuncing the sauce pretty good:) I mean... "You are after all the Chef John of your pronunciajohn"!
Long time subscriber and love your videos! Thanks:)
You nailed it. Add some cream fresh to the potatoes and picle the cucumbers (vinegar, water and sugar) for 10 minutes before you serve, and you have a complete norwegian dinner..
Fun fact, it's tradition to have a bucket of this stuff in the bedroom of your wedding night. No questions asked.
Yes I'm Norwegian.
Reducing the lemon juice is such a good tip! Just eaten this on a thick cod steak with braised endives. Heaven
Nice reference to Viking's Ragnar Lothbrok, for us fans. And by the way, you're so much better than all those TV chefs with their fake smiles. We love you Chef Jon.
im a Norwegian cheff, and i dont mind your reduction in the start, tho i do mind the cayenne, even tho i love cayenne i do like the taste of white or black pepper better in traditional dishes like this.
I repeated you saying sandefjordsmor more times than I'm willing to admit. It made me so happy. Great video as always, chef!
The other day while I watching your videos, I was thinking "This blog is so good! If only it had some Norwegian recipes too, it would truly be perfect". Thank you for the love declaration, Chef John!
There's Norway I'll be able to pronounce that.
I clicked so fast on this one! Maybe because I'm Norwegian.. I love the way you pronounce Sandefjordsmør ;D
Ann Kristin Vestnes same!! 😊
Ann Kristin Vestnes how was his interpretation of this Norwegian sauce?
Same! haha :D
Pretty spot on. Granted, it's not a terribly complicated sauce to make.
Michael Pang i've never tasted or made this sauce before, so I actually don't know, haha
Chef John makes me laugh more than many stand up comedians out there 😅
My Norwegian wife/boss approves of your video! And by the way, my Norwegian in-laws here in the US use Irish butter exclusively, so good call.
Could you ask you family something for me? In Australia I can get Lurpak brand butter from Denmark. I wonder what they think of that, or if they have tried it.
Justin M
They absolutely hate it.
Justin M I asked, but they hadn't. Keep in mind, they've been here for a few decades. I've sent feelers out to Norway, but can't guarantee anything. But I can tell you, that the Kerrygold (brand name of the Irish butter) has a higher fat content and is by grass-feed cows, just has a better taste. I would imagine Danish butter would be great. Good luck and cheers!
losttribe3001 i think I have heard that we got some of the world's best butter here in Denmark. I have not paid it much attention when I travel but I always think pastry and other butter heavy things tested better here but I'm Danish so it might just be because this is what I am used to.
Chef John is the best chef!
Chef John channelling the Swedish Chef whilst attempting to pronounce a Norwegian word has been the highlight of my week so far
I'm one of the eleven people! I have made tons of those potatoes when I worked at a restaurant in Barcelona. Oh man, I'm so proud to have been almost mentioned on one of Chef Johns videos!
WHAT? Norwegian?! I feel so special!
Ingeborg Anne Rakvåg ikke sant!
Made this last night. Salmon, with the turned potatoes and baby spinach with garlic. The sauce is incredible ( did it with dill ).
Being Norwegian, the way he says ''Sandefjorsmør'' makes me breaking into tears of joy ! xD
My Husband and I are in a diet called the Ketogenic diet which consists of %75 fat, %25 protein and %5 carbs coming only from vegetables. This sauce and salmon are perfect for our diet!! Thank you
Another Awesome receipe Chef John...but most of all we deeply care about you too!!! Happy Valentine's Precious Soul who nourishes Humanity through his awesome cooking, sharing his enthusiasm with every project that he does, plus he shares his most enchanting humour with everyone!!! Plz clone yourself so everyone can have a Chef John...sweetheart Clone!!!😄😀☺
i was eating salmon the other day and something was missing...NOW I KNOW WHAT IT WAS!
Cayenne?
fork?
me?
freshhhly ground black pepper?
I was hoping you would do a lemon butter sauce! Thank you so much for your blog and videos. Happy Valentine's Day Chef John!
Most delicious sand furniture recipe I've ever seen!!!
Gods, now my mouth is watering. You know, in my family we only make this sauce for Christmas day. That's the level of respect and indulgence it has. ;)
Also, I've never had this sauce for any other fish than cod, and steeped cod at that. I'll have to try it with salmon one day.
I'll have to try this with the lemon first. We've always had this with fresh chives and its absolutely delicious.
You are the Norwegian Butter of what you're having for Supper.
Another great alternative to Irish butter, which is actually my absolute favorite butter, would be a Danish butter known by the brandname of Lurpak. You can find it at almost any grocery store. And it's almost as good as Irish butter. :)
I had to rewind the beginning a few times as your pronounciation (butchering) of Sandefjordsmør was just too precious
I am an au pair here in Norway and will definitely try to make this for my host family soon. :D
This is right on time! We are doing fish in culinary school and this would be a perfect sauce.
Hello from Norway ;) !!!! You made so authentic and it looks good :)
Definitely go with dill.
Chef John I'm pleased to tell you that you have officially made it onto my Fantasy Dinner Party guest list.
I made the fondant potatoes, it was easy and turned out fantastic.
This sauce looks like a winner.
you'r the best chef John. your food is so luxurious and you always use high quality materials.
And your rhyme was on Ragnar Lodbrok! I am so excite!
cucumber and salmon is the best combination
Saving the world with my dolphin Song you really need to get out there more...
Thanks, Chef John. A joy to watch, as always. I have been wanting to learn a simple sauce for salmon, so I'm looking forward to trying this!
Great recipes, easy to follow and presented in a very nice way: please do not stop!
that's weird I'm eating salmon and I was just watching Vikings Season 4, this world is truly connected.
This looks delicious Chef John! I will definitely be making this very soon!
I've had this before but I didn't know what is it was called!! Thank you chef john!!
And again. I just ate, but chef John always makes me freaking hungry!
I see Chef John has been taking his Norwegian lessons from the Swedish Chef. Børk! Børk! Børk!
Oh, and the Vikings overran Ireland a long time ago, so Irish butter is just Norwegian butter with an accent.
You can't beat Irish butter!
I died at that pronouncing. I love you.
"San de fjord smoer"
Spot-on pronunciation as always, Chef John!
Hey, I went to school in Sandefjord. Never had this one before, though.
does that sauce pair well with chicken nuggets?
I will definitely be trying this soon! looks like a great way to enjoy salmon
i just want to see how tartar sauce is made and u just post this one...now i want to try this one for my fish n chips :)
a basic tartar sauce is just mayo, chopped pickle, squeeze of lemon juice and salt/pepper
You're the best chef, John!
What a lovely way of pronouncing the word "Sandefjordsmor"
can I substitute this for hollandaise on some eggs benedict? is that crazy
This sauce tastes outstanding on those potatoes. Personal experience in Norway 😄.
awesome, will definitely try this. thanks and enjoy your videos
That sounds like something Rose Nylund would cook.
If you're getting into Northern European cooking, you should try out making a traditional Icelandic meat soup some time. It is quite delicious.
Funny how you post a video with tourne cuts the day I get tested on them in culinary school. Great video chef.
This is just my favorite meal ever. I love salmon and that butter sauce looks delish, got to give it a go, maybe this week. 😊
cool that you try to say sandefjordsmør
I'm Danish :)
Love your food videos
I just ate this, John! IN Norway! Coincidence? I think not!
I'm sooo doing this! very easy!
Ooooh! This looks like a winner!
Luv that pan
So much fun to hear you mispronounce Sandefjordsmør :D I wonder if it's a similar joy you bring to others whose recipes you try to pronounce!
Oh nice! I have always wanted to learn how to make Sandesmfjördsm...... yeah
making this tonight. thanks chef John
Chef, if I loved you before now I love you even more for mentioning Ragnar!!
I hope my love life "springs back enthusiastically" just like that salmon filet.
I feel bad for having never made this from scratch. I always buy the powder in a bag and you just add water to it. I feel like I have no excuse now xD I guess theres gonna be salmon on the meny today! And the second pronunciation was almost spot on! Good job chef John :D
Your pronunciation of sandefjordsmør is pretty good actually.
I absolutely can't wait to try this with salmon...looks absolutely delish :-) thank you for sharing :-)
Awesome recipe can't wait to try!
how intriguing! is there a way one could dilute butter even less, and still make it into an actual sauce?
i love the details. you are funny too. i dont eat meat or fish so is there somethibg else that goes with this sauce?
Show us how to make those turd potatoes or whatever they're called.
turned*
Alexander Willför turned. They're just regular boiled potatoes cut in a special shape.
Alexander Willför Those are called "Tourne potatoes" 😂😂😂
Alexander Willför 😂😂😂 yes! how'd they keep the shape?
So basically, same technique as Beurre Blanc, but subing cream and lemon juice for the white wine? Are shallots traditional in this as well?
butter sauce looks great!
Butter is definitely the best in the world...Kerrygold
You had me at "san-der-fur-schmur". Freaking hilarious!!!!!! Great video, sir! Thank you!
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.
I tried this sauce but alas, I failed. I guess the juice of two lemons is subjective. I had wayyyyy too much lemon juice and by the time I got to the end, it was too tart and I didn't know how to save it. I tried more cream and butter but it was not enough. Any other way I could've saved the sauce? I will only use 1 lemon next time.
why why why did I watch this at 4am.... I am starving!
Have you tried adding white wine with the lemon at the beginning?
Do you have a take on Peri-peri sauce you'd possibly like to share?
so the lemon doesn't curdle the milk? and is it half and half or haven't whipping cream? easier to find grass fed milk than cream or half and half right?
congratulations on 1 million subscribers
Beautiful Sauce for my favorite food.... Thanks Chef! :)
You are the boss of your sauce!
How is this different from a beurre blanc? Just the use of lemon juice versus white wine vinegar?
That is a beautiful meal!
The tarragon version would be great with rabbit or any game bird. Great recipe....thanks Chef.
great video and great recipe. i will definitly try it. thank you! and that green ''stuff'' was it a cucumber''?
As always looks amazing, I can't wait to try it.
Hi Chef, what is missed or avoided or ruined if a butter sauced is made with clarified butter? I hope you answer. Thanks!
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...
Closest thing to Norwegian butter is probably Normandy butter. That tastes close, with the same nutty taste. I haven't tried Irish butter though.