Egg butter - This classic sauce is magically good for fish!

A trick makes this sauce magically good!


  • 4 pcs egg
  • 200 gram dairy butter
  • 1 bunt fresh parsley
  • 0,5 pcs lemon (juice only)
  • freshly ground pepper

Egg butter is a Norwegian traditional sauce that goes well with fish. I have made some small changes that make this sauce magical. This goes very well with all types of white fish.

Step 1

Start by melting the butter in a saucepan and brown the butter. It is important that it does not burn, so be careful here. I use 7.5 in strength on the induction top which is medium + heat. When you hear the bubbles in the butter give way, I stir the butter regularly so that nothing burns to the bottom. When the butter starts to brown and you smell a delicious nut smell, the butter is ready. Turn off and allow to cool.

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Step 2

Boil the eggs for 7-8 minutes so the plum is fairly firm. Cool down the eggs in cold water and peel.

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Step 3

Finely chop the parsley and eggs and place in a bowl.

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Step 4

When the butter has cooled down a bit, I add lemon juice and a little freshly ground pepper to the butter. Pour the butter over the eggs and the finely chopped parsley. Mix well.

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Now the sauce is ready to serve! The browned butter with the taste of lemon, eggs and parsley is magical for fish dinner. Good luck.