NEWBURG SAUCE RECIPE RECIPES

Name: Sauce Newburg
Total time: 10 min
Yield: About one and one-half cups
Ingredients: 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

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

Ingredients

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

LOBSTER NEWBURG RECIPE | ALLRECIPES

Lobster Newburg Recipe | Allrecipes image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories Lobster Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 Servings

Number Of Ingredients 8

Ingredients

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Steps:

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Nutrition Facts : Calories 320.4 calories, CarbohydrateContent 3.5 g, CholesterolContent 234.5 mg, FatContent 25.3 g, FiberContent 0.1 g, ProteinContent 19.3 g, SaturatedFatContent 15 g, SodiumContent 757.2 mg, SugarContent 0.2 g

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