“We have always had a big potatoes-and-gravy culture in Denmark,” says Danish chef Niclas Grønhøj Møller. “Once you get into summer and new potatoes start coming into season, white gravies—usually milk thickened and flavored with herbs like parsley—come back in style instead of heavier brown gravies.” His fresh spin on the combination uses a bright, high-acid beurre blanc in place of a cream-based gravy, and features lightly crunchy pickled potatoes infused with chamomile, a flower that grows wild even in the city.
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For the potatoes:
- 2 1⁄4 lb. new potatoes (as small and round as possible)
- Kosher Salt
- 2 cups plus 2 Tbsp. white wine vinegar
- 1 cup sugar
- 1⁄3 cup fresh or 3 Tbsp. dried chamomile flowers. Edible flowers, such as mustard, shepherd’s purse, coriander, or chervil, for garnish
For the beurre blanc:
- 3 tbsp. minced shallot
- 1⁄2 cup dry white wine
- 2 tbsp. white wine vinegar
- 1 stick (4 oz.) very cold unsalted butter, cut into small cubes
- Kosher salt and freshly ground black pepper