Best Sauce Newburg Recipes

SAUCE NEWBURG

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.

BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE

Steps:

• Saute mushrooms, leeks, and butter until soft.
• Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
• Saute until 75% of liquid is gone.
• Add dash of salt, and black pepper.
• Add this to 1/2 cup cracker crumbs.
• Mound stuffing in ovenproof dish.
• Place fish on top.
• Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
• To Make Lobster Sauce:.
• Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
• Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
• Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
• Spoon this on top of fish and serve.

NEWBURG SAUCE

Steps:

• Melt butter in saucepan.
• Stir in flour and gradually add cream.
• Blend well.
• Cook over low heat until thick and smooth; stir constantly.
• Blend well and add salt and cayenne.
• Beat in egg yolks and continue cooking 2 to 3 minutes, stirring constantly.
• Blend in sherry.
• Serve with fish.

SEAFOOD ESSENTIALS: THE ULTIMATE NEWBURG SAUCE

Steps:

• PREP/PREPARE
• What is in a Name? I loosely based this on a Newberg sauce; however, you will see that name spelled two different ways: Newberg and Newburg. Is there a difference? Well from my research, if you are using "Newberg" then the dish only contains lobster, as in Lobster Newberg. However, if you are using other fish, then it is called Seafood Newburg. And now you know the rest of the story.
• Uses My primary usage is over seafood; however, it is excellent over eggs, in place of a hollandaise, or just over a plate of pasta, or drizzled on some steamed veggies. This sauce can be made ahead of time, up to a day, and then gently, mildly reheated when needed. Make sure to properly cover and put it the fridge. Note: This sauce cannot be frozen.
• Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Prepared Horseradish versus Horseradish Sauce Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keeps it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment. On the other hand, horseradish "sauce" is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate. Bottom Line If the recipe calls for prepared horseradish, DO NOT use horseradish sauce. Full Stop.
• OPTIONAL ITEMS The Worcestershire sauce and brown mustard add a certain je ne sais quoi to the dish, but when serving over eggs, I change out the brown mustard to yellow, and leave out the Worcestershire, and cayenne pepper.
• Gather your ingredients (mise en place).
• Whisk the cream, egg yolks, tomato paste horseradish, and Old Bay seasoning together in a bowl. Make sure they are thoroughly combined.
• If you are using any of the optional items, add them now.
• Add the butter to a saucepan over medium-low heat.
• After the butter has melted add the shallots and cook until translucent, about 3 - 4 minutes. Do not let them brown.
• Add the sherry and cook until about half of the liquid is evaporated, about 3 - 4 minutes. Turn off the heat and let sit for about 3 - 4 minutes.
• Add the cream/egg mixture to the saucepan. Then break the cream cheese up into small bits and add them to the saucepan.
• Breaking them up will help to facilitate incorporating into the sauce.
• Set the saucepan on a burner over medium heat and begin whisking.
• DO NOT STOP whisking until the sauce has thickened and is ready to serve. DO NOT go above a simmer.
• I am not talking about whisking like a mad hatter. Just keep the mixture in motion, and make sure that you keep scraping the bottom. Cooked sauces such as this have a tendency to thicken on the bottom, and we want to keep the sauce consistent.
• PLATE/PRESENT
• Serve over seafood, pasta, rice, eggs, whatever. Enjoy.
• Keep the faith, and keep cooking.