Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Béarnaise Sauce - Sous Vide

Dinner, Sauce, sous videTove Balle-Pedersen2 Comments
Béarnaise Sauce - Sous Vide

Béarnaise Sauce - Sous Vide

Bearnaise is one of the most famous sauces ever. And basically it is just butter, butter and a little egg yolk and acidity. But it's mostly butter. Normally bearnaise made from scratch is kinda nerve wracking. You want a warm sauce, but you do not want it to separate, which it has a tendency to do. Another thing, you want to be able to serve the sauce along side your perfectly cooked and still hot steak. So it tends to always be a stressful endeavor to get everything ready at once. This recipe, will help you tremendously. By sous vide'ing the sauce components, you can cook up your steak and sides, at the same time. So just before you slice and serve the steak, you quickly blend the sauce and season it, and everything will hit the dinner table at once. 

Disclaimer: This sauce is made with raw eggs. I recommend using pasteurized eggs. This would minimize the risk of getting Salmonella food poisoning. You can find pasteurized eggs in some supermarkets here in California, on safeeggs.com you can see where to find them in your neighborhood.  In Denmark you'll find it right next to regular eggs. For tips and information on how to handle eggs, check out FDA’s website. The Danish version of FDA,  Fødevarestyrelsen also has advisory on eggs. 

Serves 6-8 normal people or 4 Danes 😉.



  • 1 bunch fresh tarragon, save some leaves for finishing the sauce

  • 4 small or 2 medium shallots, minced

  • ½ cup (1 dl) white wine vinegar

  • ½ cup (1 dl) dry white wine

  • 6 whole black peppers (for the reduction)


  • 3 egg yolks

  • 300 g butter

  • 3-4 tablespoons reduction

  • Salt and pepper to taste

  • tarragon leaves, finely chopped



In a small saucepan, combine sprigs of the tarragon, shallots, vinegar pepper and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat, strain the liquid and set it aside to cool. You can make larger amounts and freeze it in smaller portions in an ice cube tray.


Preheat water bath for 131℉ (55℃). (You can go as high as 140℉ (60℃) if you want to, keeping in mind not to exceed 149℉ (65℃) where the eggs coagulate.

Place reduction, butter and egg yolks in a heat resistant plastic bag, do not seal.
Place the bag in the water bath for 30 minutes.
Pour the heated mixture into a blender, and blend until you have a thick sauce. I use a immersion blender. Season with salt, pepper and tarragon, and serve immediately.


White Cream Sauce with Tarragon

Fish & seafood, SauceTove Balle-PedersenComment
White Cream Sauce with Tarragon 

White Cream Sauce with Tarragon 

This tarragon sauce is my favorite sauce to serve with baked salmon, often I serve it with rice and fennel salad. It might be a pale plate of food, but it is packed with flavors, and truly a meal worthy of a King or Queen.

Serves 4-6.


  • 1 onion, diced
  • 1 teaspoon olive oil
  • 1 knorr fish stock cube
  • ¼ cup (½ dl) white wine
  • 1 cup (2½ dl) heavy whipping cream
  • 1-2 teaspoons tarragon 
  • salt and white pepper to taste


Heat the oil in a skillet over medium heat, cook the onions in the oil until translucent. Add the wine, cream, tarragon and fish stock, and bring it to a boil. Let the sauce simmer for a few minutes. Season with salt and white pepper.

Serve the sauce with baked salmon or another fish.


Satay Sauce

SauceTove Balle-PedersenComment

Satay sauce is so scrumptious, the peanut buttery sweet slightly curried sauce is perfect with chicken and spring rolls. Because I didn't grow on peanut butter, this sauce is the best thing you can make with peanut butter, for me it's properly the only thing.


  • 1 can of full-fat coconut milk
  • 4 teaspoons red curry paste
  • 150 g unsweetened peanut butter (I used an old fashioned style crunchy peanut butter only containing peanuts)
  • ¼ tablespoon Thai fish sauce (or use salt to taste)
  • ¼ cup (50 g) palm sugar
  • 2 tablespoons of apple cider vinegar 
  • ½ cup water


Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, stirring constantly. Let the mixture simmer for 3-5 minutes over low heat, stirring occasionally. Be careful not to let the sauce scorch. Take the pot off the heat, let the sauce cool down to room temperature, and serve the sauce with satay or spring rolls 

This peanut sauce will keep in a container in the refrigerator for weeks. The refrigerated sauce will thicken up considerably, but just add some water, reheat it and it is ready to serve.  


Whiskey Cream Sauce

SauceTove Balle-PedersenComment
Whiskey Cream Sauce

Whiskey Cream Sauce

Danes are a potato and gravy/sauce kinda people. I grew up on a lot of potatoes and my moms quick skillet sauce, which was made with milk or cream in the skillet, she had used for preparing the meat. Nowadays I only make this kind of sauce maybe once or twice a year. The amount of fat, is not agreeing with my way of living anymore.
In the 80's and 90's most Danes would serve you Knorr béarnaise when serving steak, some might make the homemade béarnaise for an extra treat. In the 00's whiskey cream sauce became a big hit, especially when Jensens Bøfhus (a chain of steakhouses) started selling their popular sauce in most grocery stores in Denmark.

This is my take on this classic whiskey cream sauce.  

Serves 6.


  • 50 g salted butter (maybe you can use less)

  • 85 g (3 oz) tomato puree

  • 200 ml beef stock

  • 250 ml heavy whipping cream

  • 2 teaspoon fresh thyme leaves

  • 2 tablespoons whiskey (DO NOT use a smokey one)

  • ½ teaspoon sugar

  • salt, pepper to taste


Melt the butter in a saucepan. When melted, the butter will foam up, swirl the butter in the pan. When the foam subside and the butter is turning a golden brown, whisk in the tomato paste and then the rest of the ingredients. Let the sauce cook at a simmer, while whisking, for a few minutes so the most of the alcohol evaporates. Season the sauce with salt and pepper. You can thicken the sauce with cornstarch in cold water, if you like a thicker sauce.

Serve the sauce with your favorite steak.


Avocado Hollandaise

Breakfast, Brunch, Dinner, SauceTove Balle-Pedersen3 Comments
Baked salmon  with avocado hollandaise.

Baked salmon with avocado hollandaise.

Avocado hollandaise is an easier and healthier version of the real hollandaise sauce. This is a no anxiety sauce. No fear of curdling the egg yolks, no fear of separation (elmulsion break), just blend, season and serve. It's that easy.

My favorite breakfast has been eggs Benedict. Before we moved to California, I didn't even know it existed. Sadly Eggs Benedict is not particular healthy, but by substituting the buttery hollandaise with this avocado hollandaise, you can cut down the calories, not sacrificing taste or creaminess.

Avocado hollandaise is great with fish, eggs Benedict and on asparagus. 

Serves 4.


  • 2 avocado, peeled and deseeded

  • 1½ lemon, the juice from + more to taste

  • water, to get the right consistency

  • salt, to taste

  • cayenne pepper, sprinkle on top


Puree the avocado, lemon juice and salt in a blender until smooth adding just enough water to make the sauce creamy and thick like a  real hollandaise. Season the sauce with salt and lemon juice.