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Newburg Sauce
Sauces & Dips

01-07-06 note: This is a combination of several recipes I found on the internet it was luscious and creamy with subtle flavors that went really well with the shrimp we had fixed. Oddly enough, I forgot to add the sherry but will definitely use it the next time I make this! You could also substitute brandy if you don't have sherry on hand.
 

2 Tablespoons butter
1 Tablespoon flour
1 cup heavy cream
Salt to taste
teaspoon cayenne pepper
1 Tablespoon tomato paste*
teaspoon Old Bay seasoning
2 egg yolks, lightly beaten
cup dry sherry

 

Melt the butter in a heavy saucepan over medium heat. Blend in the flour. Add the cream, stirring until smooth and starting to thicken. Add salt and cayenne, tomato paste and Old Bay, stirring to fully blend in the tomato paste.

Add about a Tablespoon of the sauce to the beaten egg yolks, stirring thoroughly. Add another Tablespoon of the sauce, again stirring. Slowly add the egg mixture to the remainder of the sauce in the heavy saucepan and cook over a very low flame for about three minutes. Just before serving, stir in the sherry.

Mix sauce with lobster or shrimp and serve over rice.
 

* I find the tubes of tomato paste extremely handy for recipes like this that call for only a Tablespoon or two - if you've opened a can, put the remainder of the tomato paste into a heavy (freezer) zip bag and freeze for future use.