NEWBERG SAUCE RECIPE RECIPES

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SAUCE NEWBURG RECIPE - NYT COOKING



Sauce Newburg Recipe - NYT Cooking image

Provided by Craig Claiborne And Pierre Franey

Total Time 10 minutes

Yield About one and one-half cups

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon paprika
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
2 tablespoons dry sherry

Steps:

  • Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
  • Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

Nutrition Facts : @context http//schema.org, Calories 296, UnsaturatedFatContent 8 grams, CarbohydrateContent 12 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 16 grams, SodiumContent 357 milligrams, SugarContent 6 grams, TransFatContent 0 grams

SEAFOOD NEWBURG SAUCE RECIPE BY THE DAILY MEAL CONTRIBUTORS



Seafood Newburg Sauce Recipe by The Daily Meal Contributors image

If you've been searching for a Newburg sauce comparable to the Knorr's packaged variety, you've come to the right place. This sauce is no more difficult or complicated than a basic cream sauce, and there are countless seafood recipes that can be made with it as the base.This recipe is by Peggy Brown of Monroe, Michigan, and was originally published in The Baltimore Sun.

Total Time 14 minutes59S

Prep Time 4 minutes59S

Cook Time 9 minutes59S

Yield 8

Number Of Ingredients 9

2 tablespoon butter
2 tablespoon flour
2 cup water
2 teaspoon seafood redi-base (see notes)
1/2 teaspoon old bay seasoning
1 teaspoon paprika
1/2 teaspoon worcestershire sauce
2 tablespoon dry sherry
2 tablespoon heavy cream

Steps:

  • Step 1: In a saucepan, melt 2 tablespoons butter; add 2 tablespoons flour to form a roux. Slowly whisk in 2 cups water and 2 teaspoons Seafood Redi-Base until blended.
  • Step 2: Add 1/2 teaspoon Old Bay seasoning, 1 teaspoon paprika and 1/2 teaspoon Worcestershire sauce. Bring to a boil.
  • Step 3: Remove from heat. Add 2 tablespoons dry sherry and 2 tablespoons heavy cream.

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  • Step 3: Remove from heat. Add 2 tablespoons dry sherry and 2 tablespoons heavy cream.
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