This differs from many Scandinavian sauces (gravies) because it contains no milk or cream. Like other 'white' sauces, serve it liberally over vegetables, potatoes and fish. Optional juniper berries or bay leaf give the sauce a subtle earthiness. Or you might stir in some fresh chopped dill or fresh chopped flat-leaf parsley.
Photo (right) isn't of this sauce but rather my Norwegian cream sauce poured over boiled potatoes and grilled salmon (with peas and carrots stirred into the sauce). But you get the idea.
Preparation time 15 minutes. Makes 3-4 servings.
