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Newburg Sauce




Source of Recipe


recipegoldmine.com


List of Ingredients




2 C. milk or half-and-half
2 oz. dry sherry
1/4 C. melted butter
Cayenne pepper
Worcestershire sauce
1 T. Spanish paprika
Salt
Roux-equal parts cooked flour
and butter (1/2 lb.)


Recipe



Sauté seafood in melted butter. Season with paprika and 1 ounce. sherry. Cook until seafood is done. Reserve. Heat the milk until steaming. DO NOT BOIL. Season with salt, cayenne pepper and Worcestershire sauce to taste. While liquid is steaming, add roux until desired thickness of sauce is reached. Add cooked seafood and liquid to sauce and remaining sherry wine and let cook 2 or 3 minutes, stirring constantly. Correct the seasoning. Serve on toast points. Servings: 12