| Classic Newburg Sauce Recipe |
Newburg Sauce is one of the essential fish sauces a seafood lover should know. It is fairly easy to make if you have an half hour to stand by the stove stirring the pot, the only hard part. It requires sherry, as I have said before , you don't need expensive sherry to make the sauce. Any New York State sherry will suffice because they are cheaper than California sherry.
Now if you are one of those cooks that constantly tastes a sauce while it cooks, I do not advise it. And if you do and drink a couple of glasses of sherry while you are stirring ; you will end up putting to much sherry in the sauce as you adjust for seasoning. I never taste what I am making relying on the idea that if the ingredients are good, it will probably come out just fine well maybe one taste at the end. It also keeps the pounds off and your appetite up for the occasion. I use only a little salt and let the diners add their own.
If you want the easy way out is to use the bechamel sauce recipe add sherry and paprika and you are done.
For the supposedly French version Melt 3-4 tablespoons of butter in a sauce pan and add 1 cup light cream in a double boiler that you have whisked into 4 egg yolks, the sherry, and 1/2 teaspoon paprika, a dash cayenne and nutmeg. Start stirring with a flat bottom wood spatula immediately, don't stop even to scratch your nose and make sure you scrape every inch of the bottom of the pan constantly. If the phone rings don't answer. It is critical to constantly stir to make a good velvety sauce. Don't let the water boil in the lower pan and keep stirring until it is creamy enough for you. If you got into the sherry and it turns out lumpy add a 1/4 cup of water and put in a blender. Like my sister Kathy said one time "I push too mush cherry in the newbird saucer"
Why this sauce is so important is that it is perfect for seafood of all types. Lobster, shrimp, crab, fillets of sole, flounder, cod, haddock & bass, clams, sea scallops, bay scallops (especially Nantucket Bay Scallops served on toast points in November scallop season). I am starting to sound like Forrest Gump's army buddy "Bubba". This was the first sauce I ever made and it came out perfectly and I really did not know how to cook but I did know how to pick lots of scallops.
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