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
- Heat bouillon and keep it hot.
- Melt butter in a sauce pan on medium heat.
- Add potato flour.
- Stir and let it turn lightly brown colored.
- Remove from heat and add the hot bouillon little at time while whisking.
- When the sauce gets smooth, place it back on the heat and bring it to a boil while whisking.
- 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
- Peel and chop the egg. Set aside.
- Grind mustard seeds.
- Mix mustard seeds and water.
- Heat up basic light colored sauce while stirring
- Add the mustard while stirring.
- 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
- Add shrimp to basic light colored sauce
- Heat up sauce while stirring
- Add cream, salt, and pepper while stirring.
- 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
- Heat up basic light colored sauce while stirring
- Add cream while stirring.
- Add clams and heat just until the clams are warm.
- 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
- Stir egg yolk into cream. Set aside.
- Heat up basic light colored sauce while stirring
- Add white wine vinegar and dill while stirring.
- When sauce reached desired temperature add cream-egg yolk mix while whisking vigorously.
- 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
- Peel and chop egg. Chop chives.
- Heat up basic light colored sauce while stirring
- Add cream while stirring.
- 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
- Heat up basic light colored sauce while stirring
- Add lemon juice, cream, salt, and pepper while stirring.
- Add small pieces of butter while whisking.
- 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
- Heat up basic light colored sauce while stirring
- Stir cream and egg yolk together.
- When sauce reached desired temperature add cream-egg yolk mix while whisking vigorously.
- Continue whisking until it simmers.
- Chop capers or keep them whole.
- Add capers to taste and serve.
Serve sauce on top of cooked or fried fish.
