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Jerry's RecipesNorwegian Cream Sauce with Dijon & Mayo

This is a twist on my onion-based Norwegian Cream Sauce. And even easier to prepare. Serve liberally over vegetables, potatoes and fish. Use whole milk; lower-fat milk tends to curdle.

Photo shows cream sauce poured over boiled potatoes and grilled salmon (with cooked peas and carrots stirred into the sauce). For the onion-based version, see Norwegian Cream Sauce. For a quick non-dairy 'white' sauce that uses chicken stock, see my Norwegian Light Sauce recipe.

Preparation time 15-20 minutes. Makes about 4 servings.


Prepare milk mixture
Saucepan
1
Bring to simmer in a heavy non-stick pan
  • about 2 cups (16 oz) whole milk
2
Stir in and combine thoroughly
  • 2-3 tablespoons mayonnaise
  • about 1 tablespoon Dijon mustard
  • about 1 tablespoon fresh dill leaves, minced
  • drizzle of fresh lemon juice
  • salt and fresh ground black pepper


Meanwhile, make the roux
In non-stick skillet, melt butter and stir in flour until smooth (2-3 minutes)
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour

Combine milk mixture and roux

Stir the roux into the milk mixture, then simmer while stirring until it thickens
to desired consistency (7-10 minutes). Salt to taste.

rainbow

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