Sardellen, Or Herring Sauce Recipe

Sardellen or Herring Sauce is a delicious and flavorful sauce that adds a unique taste to various fish and seafood dishes. This sauce has a rich history and is widely used in many traditional culinary cultures around the world.

Historically, Sardellen or Herring Sauce originated in Europe, where the abundance of herring and sardines made them popular ingredients in many traditional dishes. The recipe has been passed down through generations and has evolved over time to include different variations and ingredients.

One interesting fact about this sauce is that it is often used as a condiment to enhance the flavors of dishes, particularly fish and seafood. The combination of tangy vinegar, sweet sugar, savory fish stock, and aromatic spices makes this sauce a perfect accompaniment to many seafood meals.

Now, let's dive into the recipe for Sardellen or Herring Sauce:

- 1 tablespoon of flour
- 1 tablespoon of fat (such as butter or oil)
- 1 cup of hot fish stock
- A few sardellen (anchovies) chopped fine
- 1 onion, finely chopped
- 1 tablespoon of vinegar
- 1 tablespoon of sugar
- A few capers
- 1 wineglass of white wine
- 1 egg yolk


1. In a saucepan, heat the fat over medium heat. Once the fat is melted, add the flour and stir continuously until it turns brown. This will create a roux, which will help thicken the sauce.

2. Gradually add the hot fish stock to the roux, stirring constantly to prevent any lumps from forming. Make sure to add the stock slowly to achieve a smooth consistency.

3. Add the finely chopped sardellen and onion to the saucepan. Stir well to combine the flavors.

4. Allow the mixture to boil for a few minutes. This will help the flavors infuse and blend together.

5. Next, add the vinegar and sugar to the saucepan. These ingredients will add a tangy and sweet dimension to the sauce. Stir well to incorporate them into the mixture.

6. To achieve a smooth sauce, strain it through a wire sieve into another saucepan or bowl. This will remove any solid particles and give the sauce a velvety texture.

7. Add the capers and white wine to the saucepan. The capers will contribute a briny and slightly tart taste, while the white wine will add a delicate flavor to the sauce. Stir the sauce and allow it to boil briefly.

8. In a separate bowl, gently whisk the egg yolk. Gradually pour some of the hot sauce into the egg yolk, whisking continuously. This will temper the egg yolk and prevent it from curdling when added back into the sauce.

9. Pour the egg yolk mixture into the saucepan and stir well to combine. This step will thicken the sauce and give it a creamy consistency.

10. Continue to cook the sauce for a few more minutes until it reaches the desired thickness. Be careful not to overcook it, as the egg yolk can curdle if exposed to high heat for too long.

11. Once the sauce has thickened, remove it from the heat and let it cool slightly before serving.

Sardellen or Herring Sauce can be served warm or at room temperature, depending on your preference. It pairs exceptionally well with fish dishes such as grilled salmon, poached cod, or pan-seared sea bass. You can also use it as a dip for fresh seafood like shrimp or crab.

Similar recipes that you might enjoy include tartar sauce, remoulade sauce, and beurre blanc sauce. These sauces also utilize a combination of tangy, savory, and creamy elements to enhance the flavor of various seafood dishes.

Enjoy the delicious flavors of Sardellen or Herring Sauce and experiment with different variations to make it your own. Bon appétit!



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