Seafood Newburg Sauce - "Red Lion Inn Cookbook"

By á-46

Ingredients

• WHITE SAUCE:
• 2 tablespoons butter
• 2 teaspoons shallots, minced, or finely minced onion
• 2 tablespoons paprika
• 1/2 cup dry sherry
• 2 tablespoons tomato paste
• 2 teaspoons brandy or dry sherry
• 2 cups cream sauce or white sauce**
• 1/8 teaspoon dried thyme
• pinch cayenne pepper
• 2 tablespoons butter
• 1 1/2 cups hot milk
• 3 tablespoons flour
• Salt and pepper

Details

Servings 4

Preparation

Step 1

Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.

Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.

Makes about 2 1/2 cups.

WHITE SAUCE:

Melt the butter in a medium size sauce pan.

Stir in flour to make a paste and cook over medium heat for 2 minutes.

Stir continuously, don’t allow paste to brown.

Remove pan from heat and whisk in hot milk.

Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps.

Heat sauce to a simmer and season.