Many Swedish dishes are served with White Sauce or used as base for other sauces. Many Swedish dishes are served with the basic White Sauce such as Lutfisk (dried cod soaked in a lye solution before cooking), Paltbröd (bread baked with blood) and Bacon.

The Cheese Sauce goes well with boiled fish, fish au gratin, vegetable dishes and egg dishes.

The Mushroom Sauce goes well with pork roast and fish dishes including fish au gratin.

The Horseradish Sauce goes very well with boiled beef and lamb.

White Sauce

Ingredients - White Sauce

• 2 tbsp. butter
• 2 tbsp. potato flour
• 400 - 500 ml whole milk or half and half
• salt to taste
• white pepper to taste
• freshly grated nutmeg to taste (optional)

Directions- White Sauce

1. Melt butter over low heat.
2. Add flour and stir until smooth.
3. Stir milk or cream in slowly, whisking continuously over medium heat.
   Bring to a boil. Simmer while stirring constantly until smooth, about 10 minutes.
4. Season with salt, white pepper and nutmeg and remove from heat.

Cheese Sauce

Ingredients - Cheese Sauce

This Cheese Sauce goes well with boiled fish, fish au gratin, vegetable dishes and egg dishes.

• 2 tbsp. butter
• 2 tbsp. potato flour
• 400 - 500 ml whole milk or half and half
• salt to taste
• white pepper to taste
• freshly grated nutmeg to taste (optional)
• 100 ml grated hard cheese (such as half Swiss Cheese and half Parmesan)

Directions- Cheese Sauce

Prepare the Cheese Sauce the same way as the basic White Sauce but add grated cheese when you season the sauce.

1. Melt butter over low heat.
2. Add flour and stir until smooth.
3. Add milk or cream little at the time while whisking continuously over medium heat.
4. Bring to a boil. Simmer while stirring constantly until smooth, about 10 minutes.
5. Season with salt, white pepper and nutmeg.
6. Add grated cheese and remove from heat. Do not let the sauce boil after adding cheese.

Mushroom Sauce

Ingredients - Mushroom Sauce

• sliced mushrooms or very small mushrooms such as summer chantarells
• 2 tbsp. butter
• 2 tbsp. potato flour
• 400 - 500 ml whole milk or half and half
• salt to taste
• white pepper to taste
• freshly grated nutmeg to taste (optional)

Directions- Mushroom Sauce

Prepare the Mushroom Sauce in similar way as the basic White Sauce but start by lightly cook mushrooms in butter.

1. Melt butter over low heat.
2. Add the sliced mushrooms. Stir and let the mushrooms warm up and be covered by the butter.
3. Sprinkle the flour over the mushrooms and stir until smooth.
4. Add milk or cream little at the time, stirring continuously over medium heat.
5. Bring to a boil. Simmer while stirring constantly until smooth, about 10 minutes.
6. Season with salt, white pepper and nutmeg.

Horseradish Sauce

Ingredients - Horseradish Sauce

• 2 tbsp. butter
• 2 tbsp. potato flour
• 400 - 500 ml whole milk or half and half
• salt to taste
• white pepper to taste
• freshly grated nutmeg to taste (optional)
• grated horseradish to taste

Directions- Horseradish Sauce

Prepare Horseradish Sauce the same way as the basic White Sauce but add grated horseradish when you season the sauce.

1. Melt butter over low heat.
2. Add flour and stir until smooth.
3. Add milk or cream little at the time while whisking continuously over medium heat.
4. Bring to a boil. Simmer while stirring constantly until smooth, about 10 minutes.
5. Season with salt, white pepper and nutmeg.
6. Add grated horseradish and remove from heat.

In Skåne, the southern part of Sweden, this Onion Sauce is called "Lögadoppa". The sauce is tradionally served with salt dishes such as fried thick slices of bacon or fried salt herring. It also goes well with boiled fish.

Ingredients

• 2-3 tabsp. butter or bacon grease
• 1-2 onions
• 2-3 tabsp. flour
• 500-600 ml milk and boullion
• salt if the boullion is not salt enough

Directions

1. Chop the onion/s
2. Heat milk and bouillion and set aside.
3. Fry the onion lightly in melted butter or bacon grease. Do not let the onion get brown.
4. Sprinkle flour on top and add the hot milk-boullion mix, little by little while stiring.
5. Let the sauce boil for 5-10 minutes while stiring.
6. Serve with boiled potatoes and a salt dish such as bacon or boiled fish.

Suggestion

Substitute part of the milk with cream and serve with lamm.

Many Sauces With Same Basic Receipe

The Light Colored Sauce recipe is easily altered to make:

• A. Skånsk Mustard Sauce
• B. Shrimp Sauce
• C. Clam Sauce.
• D. Dill Sauce.
• E. Egg Sauce.
• F. Lemon Sauce.
• G. Caper Sauce

Make your own Fish Bouillon and follow the recipes below. If you use commercial boullion, you may want to omit adding salt to the sauces.

Replace fish bouillon in the basic recipe with vegetable or chicken bouillon to make a basic sauce for vegetable dishes or chicken dishes.

Basic Light Colored Sauce

Ingredients - Basic Light Colored Sauce

• 2 tbsp. butter
• 2 tbsp. potato flour
• 400-500 ml fish bouillon

Directions

1. Heat bouillon and keep it hot.
2. Melt butter in a sauce pan on medium heat.
3. Add potato flour.
4. Stir and let it turn lightly brown colored.
5. Remove from heat and add the hot bouillon little at time while whisking.
6. When the sauce gets smooth, place it back on the heat and bring it to a boil while whisking.
7. Lower the heat and let the sauce simmer for 15-20 minutes whisking when needed.

A. Skånsk Mustard Sauce

Ingredients - Skånsk Mustard Sauce

• Basic Light Colored Sauce according to recipe above
• 2 tbsp. mustard seeds
• 1-2 tbsp. water
• 1 tbsp. butter
• 1 hardboiled egg

Directions - Skånsk Mustard Sauce

1. Peel and chop the egg. Set aside.
2. Grind mustard seeds.
3. Mix mustard seeds and water.
4. Heat up basic light colored sauce while stirring
5. Add the mustard while stirring.
6. When sauce reached desired temperature add egg and butter.

Serve sauce on top of cooked fish including lutfisk.

B. Shrimp Sauce

Ingredients - Shrimp Sauce

• Basic Light Colored Sauce according to recipe above
• 200 grams cooked and peeled shrimp
• 50 ml heavy whipping cream (optional)
• sea salt to taste (optional)
• freshly grounded white pepper to taste (optional)
• 2-3 tbsp. finely cut fresh dill

Directions - Shrimp Sauce

1. Add shrimp to basic light colored sauce
2. Heat up sauce while stirring
3. Add cream, salt, and pepper while stirring.
4. When sauce reached desired temperature add dill.

Serve sauce on top of cooked fish or egg dishes such as scrambled eggs or oven baked pancake. See Baked Bacon Pancake >>

Suggestion

Make this sauce with a Pacific Northwest touch by replacing all or part of the shrimp with small pieces of applewood smoked lox trim.

Shrimp sauce with added applewood smoked lox trim gives the sauce more color.

C. Clam Sauce

Ingredients - Clam Sauce

• Basic Light Colored Sauce according to recipe above
• 150 ml heavy whipping cream
• 1 small can of clams
• 1 tbsp. finely cut fresh dill

Directions - Clam Sauce

1. Heat up basic light colored sauce while stirring
2. Add cream while stirring.
3. Add clams and heat just until the clams are warm.
4. When the clams are warm add dill and serve.

Serve sauce with fish.

D. Dill Sauce

Ingredients - Dill Sauce

• Basic Light Colored Sauce according to recipe above
• 2 tbsp. white wine vinegar
• 1-1.5 tsp. granulated sugar
• 1 egg yolk
• 2 tbsp. cream
• 3 tbsp. finely cut fresh dill

Directions - Dill Sauce

1. Stir egg yolk into cream. Set aside.
2. Heat up basic light colored sauce while stirring
3. Add white wine vinegar and dill while stirring.
4. When sauce reached desired temperature add cream-egg yolk mix while whisking vigorously.
5. Heat sauce until simmering.

Serve sauce on top of cooked fish.

E. Egg Sauce

Ingredients - Egg Sauce

• Basic Light Colored Sauce according to recipe above
• 2-3 tbsp. cream
• 2 hardboiled egg
• 2 tbsp. finely cut fresh chives

Directions - Egg Sauce

1. Peel and chop egg. Chop chives.
2. Heat up basic light colored sauce while stirring
3. Add cream while stirring.
4. When sauce reached desired temperature add egg and chives.

Serve sauce on top of cooked fish.

F. Lemon Sauce

Ingredients - Lemon Sauce

• Basic Light Colored Sauce according to recipe above
• Lemon juice
• 50- 100 ml heavy whipping cream (optional)
• sea salt to taste (optional)
• freshly grounded white pepper to taste (optional)
• 1 -2 tbsp. butter (optional)
• 1 tbsp. finely cut fresh dill

Directions - Lemon Sauce

1. Heat up basic light colored sauce while stirring
2. Add lemon juice, cream, salt, and pepper while stirring.
3. Add small pieces of butter while whisking.
4. When sauce reached desired temperature add dill.

Serve sauce on top of cooked fish or cooked vegetables.

G. Caper Sauce

Ingredients - Caper Sauce

• Basic Light Colored Sauce according to recipe above
• 1 egg yolk
• 50 ml heavy whipping cream
• 2 tbsp. capers

Directions - Caper Sauce

1. Heat up basic light colored sauce while stirring
2. Stir cream and egg yolk together.
3. When sauce reached desired temperature add cream-egg yolk mix while whisking vigorously.
4. Continue whisking until it simmers.
5. Chop capers or keep them whole.
6. Add capers to taste and serve.

Serve sauce on top of cooked or fried fish.

Sauce

Ingredients

• 4-5

Ingredients

• 5 tbsp.

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Directions

1. Mix

Swedish Gravad Lax and Swedish Salted (Rimmad) Salmon are traditionally served with a Mustard Sauce.

I. “Gravlaxsås” - Gravlax mustard dill sauce 1

Ingredients

• 2 tbsp. sweet honey mustard
• 1 tbsp. Dijon mustard
• 1-2 tbsp. sugar
• 1 dash of salt
• 2 tbsp. balsamic vinegar
• ½ cup olive oil
• ½ cup or more chopped fresh dill

Directions

1. Mix mustard, sugar, and vinegar.
2. Add the olive oil drop by drop while whisking. The mixture shall turn shiny and thick.
3. Add the dill.
4. Add the salt and eventually sugar according to taste.

II. "Hovmästarsås" - Head Waiter's mustard dill sauce

Ingredients

• 2 tbsp. sweet honey mustard
• 1 tbsp. Dijon mustard
• 1 tbsp. sugar
• 1 dash of salt
• 1 dash of coarsely grounded white peppercorns
• 1 tbsp. balsamic vinegar
• 1 egg yolk
• ½ cup olive oil
• ½ cup or more shopped fresh dill

Directions

1. Mix mustard, sugar, vinegar, and egg yolk.
2. Add the olive oil drop by drop while whisking. The mixture shall turn shiny and thick.
3. Add the dill.
4. Add salt, white pepper and eventually more sugar according to taste.