Newburg Sauce
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A home-kitchen version of newburg sauce, written step by step so it's easy to follow built around good fish and pantry staples.
Ingredients
- 3 Tbsp. butter
- 2 Tbsp. flour
- 1/4 tsp. salt
- 1/8 tsp. paprika
- 3/4 c. light cream
- 1/2 c. fish stock (use liquid from cooking fish)
- 2 egg yolks
- 2 Tbsp. dry sherry
Method
Melt butter in saucepan.
Remove from heat, stir in flour, salt and paprika until blended.
Stir in cream and fish stock slowly. Cook over medium heat and stir constantly until mixture thickens and comes to boil.
Boil 1 minute.
Remove from heat.
In medium bowl, beat egg yolks well.
Stir in about 1/2 cup hot sauce.
Stir egg yolk mixture into sauce in saucepan.
Add sherry.
Cook over low heat stirring until heated through.
Do not boil.
Makes 1 1/2 cups.
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