Sauce Newburg Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD NEWBURG



Seafood Newburg image

A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.

Provided by GIGIMOM15

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 9

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained

Steps:

  • Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
  • Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g

NEWBURG SAUCE



Newburg Sauce image

I grew up eating surimi smothered in this sauce on white rice. It works very well with any seafood.

Provided by Sascha

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon cayenne
1 tablespoon flour
2 egg yolks, well beaten
1 cup light cream, heated
2 tablespoons sherry wine
1 teaspoon salt

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.

Nutrition Facts : Calories 231.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 149.3, Sodium 651.9, Carbohydrate 5, Fiber 0.1, Sugar 0.4, Protein 3.1

SAUCE NEWBURG



Sauce Newburg image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, side dish

Time 10m

Yield About one and one-half cups

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon paprika
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
2 tablespoons dry sherry

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.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams

SEAFOOD NEWBURG



Seafood Newburg image

Provided by The Hearty Boys

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 28

4 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Pinch cayenne
4 tablespoons unsalted butter
1 shallot, minced
2 cups milk
2 tablespoons tomato paste
1/2 cup dry sherry
4 cups water
2 teaspoons kosher salt
2 bay leaves
10 black peppercorns
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/2 pound lobster tail meat
Gremolata for garnish, recipe follows
Sea Salt Roasted Asparagus, recipe follows
Serving Suggestion: steamed long-grain white rice
4 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced
1 tablespoon grated lemon zest
Pinch salt
2 pounds asparagus
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons sea salt

Steps:

  • To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
  • Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
  • Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
  • Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
  • Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
  • Preheat the oven to 400 degrees F.
  • Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

LOBSTER NEWBURG



Lobster Newburg image

Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

3 lobsters (1 1/4 pounds each)
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
2 medium leeks
4 medium carrots
8 fresh sprigs tarragon
2 tablespoons all-purpose flour
1/4 cup dry sherry
2 teaspoons tomato paste
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large egg yolk

Steps:

  • Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
  • Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
  • Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
  • Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
  • Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
  • Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
  • Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
  • Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
  • In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
  • Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
  • Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.

LOBSTER NEWBURG



Lobster Newburg image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories     Seafood     Shellfish     Lobster

Time 30m

Yield 4

Number Of Ingredients 8

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Steps:

  • In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  • Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g

LOBSTER NEWBURG



Lobster Newburg image

We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. -Wendy Cornell, Hudson, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 cups cooked lobster meat or canned flaked lobster meat or imitation lobster chunks
3 tablespoons butter
1/4 teaspoon paprika
3 cups heavy whipping cream
1/2 teaspoon Worcestershire sauce
3 egg yolks, lightly beaten
1 tablespoon sherry, optional
1/4 teaspoon salt
1/3 cup crushed butter-flavored crackers (about 8 crackers)

Steps:

  • In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

Nutrition Facts : Calories 882 calories, Fat 81g fat (48g saturated fat), Cholesterol 505mg cholesterol, Sodium 790mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein.

SEAFOOD NEWBURG



Seafood Newburg image

Make and share this Seafood Newburg recipe from Food.com.

Provided by Aroostook

Categories     Lobster

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 (1 1/2 lb) lobsters, cooked and picked
12 large scallops, quartered
1 lb peeled and cleaned medium shrimp
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
salt
cayenne pepper
1/2 teaspoon paprika
1/4 cup butter
1/2 cup flour

Steps:

  • Saute shrimp, scallops and lobster in butter.
  • Add paprika.
  • Move seafood to a crock pot set on low or warming dish.
  • Add sherry to hot sauté pan and boil hard to de-glaze the pan.
  • Add sherry and pan bits to seafood.
  • In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
  • Slowly whisk in milk pouring in a half cup at a time.
  • Add cream slowly, whisking continuously until mixture thickens.
  • About 3-5 minutes.
  • (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
  • Pour over warmed seafood and stir.
  • Serve with linguini, saltine or common crackers or toast.

LOBSTER NEWBURG



Lobster Newburg image

Categories     Milk/Cream     Egg     Lobster     Brandy     Sherry     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 9

three 1 1/2-pound live lobsters
1/2 stick (1/4 cup) unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne to taste
4 large egg yolks, beaten well
toast points as an accompaniment

Steps:

  • Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
  • In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

SHRIMP NEWBURG



Shrimp Newburg image

"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 package (1 pound) frozen cooked medium salad shrimp, thawed
Hot cooked rice

Steps:

  • In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 231mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

More about "sauce newburg recipes"

10 BEST NEWBURG SAUCE RECIPES | YUMMLY
10-best-newburg-sauce-recipes-yummly image
2022-05-04 parsley leaves, ground cumin, garlic clove, crushed red pepper flakes and 4 more
From yummly.com


SEAFOOD NEWBURG RECIPE | RACHAEL RAY IN SEASON
2021-01-29 Step 2. Melt the butter in the skillet. When it foams, add the shallots and garlic and stir for 1 to 2 minutes. Step 3. Sprinkle the flour into the skillet. Whisk in the flour, let the …
From rachaelraymag.com
Category 30-minute Meals
  • Melt the butter in the skillet. When it foams, add the shallots and garlic and stir for 1 to 2 minutes.
  • Sprinkle the flour into the skillet. Whisk in the flour, let the mixture bubble, then whisk in the sherry until it’s incorporated into the sauce, about 30 seconds. While whisking, slowly stream in the half-and-half. Reduce the heat to low and bring the sauce to a low simmer. Season the sauce with nutmeg, salt, and white pepper. Remove from heat. Cover to keep warm while you cook the seafood.
  • In another large nonstick skillet, heat the oil, three turns of the pan, over medium-high to high. Add the seafood and cook until lightly browned on the outside and opaque inside, 5 to 7 minutes. Season with salt, then douse the seafood with the lemon juice. Transfer the seafood to the sauce, folding gently to combine.


SAUCE NEWBURG RECIPE | EAT YOUR BOOKS
Save this Sauce Newburg recipe and more from Cooking with Craig Claiborne and Pierre Franey: More Than 600 New Recipes from the New York Times to your own online collection at EatYourBooks.com
From eatyourbooks.com


LOBSTER NEWBURG - JAMES MARTIN CHEF
Method. In a large non-stick frying pan, heat half the oil and toast the muffin halves on both sides. Set aside on a plate. In the same pan, wilt the spinach for 30 seconds, then transfer to a bowl. In the same pan, add the remaining oil and fry the shallot for 1 minute. Stir in the lobster then add the sherry, brandy and cayenne and season well.
From jamesmartinchef.co.uk


LOBSTER NEWBURG SAUCE | FISH AND SEAFOOD | DINNER IDEAS
2021-09-20 Chop. In a bowl, whisk the heavy whipping cream, egg yolks, kosher salt, black pepper, nutmeg and cayenne. Melt the butter in a pan. Add the lobster meat just to warm through for a minute or two. Turn down the heat. Pour the egg cream mixture into the pan and whisk for a minute. Add the sherry and fresh parsley.
From charlottefashionplate.com


NEWBURG SAUCE RECIPE - COOKSRECIPES.COM
Newburg Sauce. This is the same sauce you enjoy at your favorite restaurant. Excellent with seafood and chicken dishes. Recipe Ingredients: 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups water 2 teaspoons seafood base or bouillon granules 1/2 teaspoon Old Bay Seafood Seasoning 1 teaspoon paprika 1/2 teaspoon Worcestershire sauce 2 tablespoons dry sherry 2 …
From cooksrecipes.com


SINFULLY-SIMPLE SHERRY & CREAM NEWBURG SAUCE
2015-04-12 4 tablespoons tomato paste. 1 teaspoon Old Bay Seasoning. ~ Step 1. In a 1-quart measuring container, using a stick blender, combine cream, yolks, tomato paste and Old Bay until smooth and pink. ~ Step 2. Mince the shallots as directed. In a 2-quart saucepan over low heat, melt the butter. Add shallots and adjust heat to saute, until shallots ...
From bitchinfrommelanieskitchen.com


SEAFOOD NEWBURG – THAT PALEO COUPLE
2015-03-04 Method. Preheat oven to 350. Grease a 9-inch oval baking dish or 1 1/2-quart baking pan. Cut cod, salmon, shrimp, and haddock into 1/2-inch pieces. Place all seafood in a large bowl. Add the shallot and celery, and toss to combine. Sprinkle the 3 Tbsp of tapioca flour over the seafood and toss again to coat evenly.
From thatpaleocouple.com


CLASSIC: NEWBURG SAUCE
Classic: Newburg Sauce. Source of Recipe Redi-Base Recipe Introduction "Another delicious recipe brought to you by Redi-Base, "The Professional Soup Base For The Home Cook". This is the same sauce you enjoy out in your favorite restaurant! Excellent with seafood and chicken dishes." List of Ingredients . 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups water …
From recipecircus.com


CREAMY SALMON NEWBURG RECIPE - THE SPRUCE EATS
2019-06-26 Dash of pepper. 1 cup milk. 1/2 cup half-and-half. 1 can (16 ounces) salmon, with liquid. 2 egg yolks. 1 tablespoon dry sherry. 1 tablespoon grated Parmesan cheese. Rice, toast, split biscuits, or patty shells.
From thespruceeats.com


10 BEST SEAFOOD NEWBURG SAUCE RECIPES | YUMMLY
2022-05-07 lime juice, brown sugar, water, Thai chili, fish sauce, shallot and 7 more Fresh Tomato Vodka Sauce KitchenAid grape tomatoes, salt, extra-virgin olive oil, heavy cream, unsalted butter and 7 more
From yummly.com


ISLAND LOBSTER NEWBURG | RICARDO
NEWBURG SAUCE. In a saucepan over medium heat, melt 30 ml (2 tablespoons) butter. Stir in the flour and cook for 1 minute. Whisk in the milk and cream. Bring to a boil over medium heat, whisking constantly and taking care to scrape the bottom and corners of the saucepan. Reduce the heat and simmer gently for about 5 minutes.
From ricardocuisine.com


CREAMY SHRIMP NEWBURG RECIPE - THE SPRUCE EATS
2021-08-25 2 1/2 tablespoons all-purpose flour. 3/4 teaspoon salt, or to taste. 1 pinch cayenne pepper. 1 dash nutmeg, optional. 2 cups half-and-half. 3 tablespoons dry sherry. 2 large egg yolks, lightly beaten. 2 cups large shrimp, peeled and cooked (about 1 …
From thespruceeats.com


DISCOVERNET | CLASSIC LOBSTER NEWBURG RECIPE
2022-05-13 Add the salt, spices, and lobster meat to the pan. If your sauce splits at this point, add 1 tablespoon of cream and whisk to bind it again. Cook over low heat for 1-2 minutes more, until the lobster is heated through. Remove from heat. Serve classic lobster Newburg inside baked puff pastry shells or on top of toast.
From discovernet.io


CLASSIC LOBSTER NEWBURG - THE SUBURBAN SOAPBOX
Add a few tablespoons of the cream mixture to the eggs and whisk to temper the eggs. Slowly whisk the egg mixture into the cream and turn the heat to low. Continue stirring until smooth and creamy. Stir in the lobster, cognac, lemon juice, zest, nutmeg and salt. Serve the lobster newburg in the puff pastry shells or on top of the toast points.
From thesuburbansoapbox.com


CLASSIC LOBSTER NEWBURG RECIPE - TASTING TABLE
2021-12-09 Preheat a large pan to medium heat. Melt butter and add in lobster meat, and cook for two minutes, stirring occasionally. Add in the Madeira wine and cook for an additional minute. Remove lobster ...
From tastingtable.com


HOW TO MAKE NEWBURG SAUCE - STEPBYSTEP
Instructions. 1. First of all, take a saucepan and melt butter on medium heat. Don’t heat the pan too much before putting in the butter. 2. Add the flour to make a fine roux. Now, it is the time to whisk water and the redi-base slowly. Blend it well. 3.
From stepbystep.com


SEAFOOD NEWBURG RECIPE (SCALLOPS, SHRIMP, AND COD IN A SHERRY …
2022-02-15 Home » One Pan » Seafood Newburg Recipe (Scallops, Shrimp, and Cod in a Sherry Cream Sauce) - A Romantic Dinner for Two. Seafood Newburg Recipe (Scallops, Shrimp, and Cod in a Sherry Cream Sauce) - A Romantic Dinner for Two. Originally published: Feb 15, 2022 · Last modified: Apr 19, 2022 by Erich Boenzli · This post may contain affiliate …
From maplewoodroad.com


SAUCE NEWBURG RECIPES ALL YOU NEED IS FOOD
Aug 25, 2021 · Seafood Newburg: Make the dish with half shrimp and half seared scallops or a combination of shrimp with chunks of mild white fish, lobster, scallops, or crab.
From stevehacks.com


HOW TO MAKE NEWBURG SAUCE - OUR EVERYDAY LIFE
2017-09-28 Add the shells and saute in the butter and vegetable mixture for just 15 to 30 seconds. Pour in 8 cups of water and bring to a simmer. Cover and cook for approximately 1 1/2 hours; the water will reduce by 1/3 to 1/2. Strain the liquid through cheesecloth or a fine mesh strainer and set aside.
From oureverydaylife.com


SAUCE NEWBURG FROM LE GUIDE CULINAIRE BY AUGUSTE ESCOFFIER
Barely cover the lobster with Madeira and allow it to reduce almost completely. Just before serving, add a thickening of 2 dl (7 fl oz or ⅞ U.S. cup) cream and 3 egg yolks; shake the pan gently away from the direct heat until the sauce thickens without it boiling.
From app.ckbk.com


THE EATERY'S LOCALLY FAMOUS SHRIMP NEWBURG RECIPE
directions. Cut large shrimp in half. Melt butter; blend in flour and seasonings. Add cream gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolks; add to sauce, stirring constantly. Add shrimp; heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points.
From cdkitchen.com


RECIPE FOR NEWBURG SAUCE - FOOD NEWS
Newburg Sauce Recipe. Directions. In a small saucepan, melt ¼ cup butter over medium heat. Add ¼ cup finely chopped onion, 4 cloves minced garlic, and 1 teaspoon dried chives. Reduce heat to low and cook until onions are clear. Remove from heat. Add ½ cup hot pepper sauce and a dash of salt. Stir until combined.
From foodnewsnews.com


CLASSIC NEWBURG SAUCE - RECIPES | COOKS.COM
Season. This sauce will not separate and can ... immediately before heating in preparation for serving. Ingredients: 9 (brandy .. cream .. flour .. meat .. milk .. sherry ...) 3. NEWBURG SAUCE. Melt butter in pan, stir in flour, salt, and pepper to taste. Add egg yolks stirring constantly. Add milk and cream.
From cooks.com


CRAB NEWBURG | RECIPE - WORLD FOOD AND WINE
3 c rice (cooked) Instructions. Heat butter in a pan over a medium-low heat. Add crab, season with salt and pepper, and cook gently for about 4 minutes. Pour sherry into the pan and simmer gently until liquid is reduced almost by half. Mix cream and egg yolks, season to your taste and pour into the top of a double boiler.
From worldfoodwine.com


NEWBURG SAUCE - RECIPE | COOKS.COM
2019-05-19 Salt & ground white pepper. In the top pan of a double boiler melt the butter and soften the shallots or scallion. Add the cayenne and 3/4 of the cream and heat through; leave over simmering water for 5 minutes to reduce slightly. Add the sherry or Madeira. Beat the yolks with the remaining cream. Stir in a little hot sauce and return to the pan.
From cooks.com


NEWBURG SAUCE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
Top with Newburg Sauce. For the Newburg Sauce: Mix the butter and flour together to make a paste. Heat a sauce pan to medium heat and add the butter and flour, whisking continuously. Once butter melts and begins to bubble slowly, turn heat to low and, continuously whisking, add in the sherry, then the cream, then the salt and paprika.
From foodnewsnews.com


HADDOCK WITH NEWBURG SAUCE RECIPE - CLASSIC-RECIPES
2017-04-06 1/3 cup milk. 2 egg yolks, lightly beaten. 2 tablespoons sherry. Instructions: Heat the oven to 350 F. Lightly butter a baking dish or spray with nonstick cooking spray. Arrange the haddock in the baking dish. Sprinkle lightly with salt and pepper and drizzle with the 2 tablespoons of melted butter. Bake for about 25 minutes, or until the fish ...
From classic-recipes.com


BEST SEAFOOD NEWBURG RECIPES | FOOD NETWORK CANADA
2009-10-29 Add flour, salt and paprika, stirring until smooth. Gradually stir in milk. Cook, stirring constantly over medium heat until mixture comes to a boil and is thickened. Add lemon juice and Worcestershire sauce. Set aside. COOK onions and mushrooms in margarine in large saucepan until tender. Add seafood and sauce. Heat gently, stirring occasionally.
From foodnetwork.ca


BAREFOOT CONTESSA SEAFOOD NEWBURG - THERESCIPES.INFO
Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package. Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 …
From therecipes.info


NEWBURG SAUCE | RECIPES WIKI | FANDOM
Newburg sauce. A very rich sauce of butter, cream, egg yolks, sherry, and seasonings used over cooked shellfish such as lobster, crab or shrimp. It was created by a chef of the once famous Delmonico Restaurant in New York. Community content is available under CC-BY-SA unless otherwise noted.
From recipes.fandom.com


SEARED SCALLOPS WITH NEWBURG SAUCE | MRFOOD.COM
2021-12-01 What to Do. To make Newburg sauce, in a small saucepan over medium heat, combine soup, cream, sherry, and seafood seasoning and cook until heated through, stirring occasionally. Set aside. In a large skillet over medium heat, melt butter. Sprinkle scallops with salt and pepper and sauté 3 to 4 minutes per side or until golden and firm in center.
From mrfood.com


NEWBURG SAUCE - LINDA'S LOW CARB MENUS & RECIPES
NEWBURG SAUCE 1/2 cup butter 1/4 cup dry sherry 2 teaspoons shallots, minced, 1/4 ounce 1/4 teaspoon paprika 1 cup heavy cream 4 egg yolks In a double boiler over simmering water melt the butter. Add the sherry, shallots and paprika. Whisk and cook until the shallots are tender, about 5-10 minutes. In a small bowl, whisk together the the cream and egg yolks. Whisk the …
From genaw.com


SEAFOOD NEWBURG SAUCE RECIPE BY THE DAILY MEAL CONTRIBUTORS
2021-07-31 Step 1: In a saucepan, melt 2 tablespoons butter; add 2 tablespoons flour to form a roux. Slowly whisk in 2 cups water and 2 teaspoons Seafood Redi-Base until blended. Step 2: Add 1/2 teaspoon Old Bay seasoning, 1 teaspoon paprika and 1/2 teaspoon Worcestershire sauce. Bring to a boil. Step 3: Remove from heat.
From thedailymeal.com


NEWBURG SAUCE RECIPE BY DIET.GURU | IFOOD.TV
2010-12-26 1. Melt butter and saute shallots. Add sherry and lemon juice. 2. Beat egg yolks, add cream and paprika and beat again. 3. Over medium heat, slowly pour egg mixture into butter mixture, stirring constantly until thicken.SERVE AS DESIRED.
From ifood.tv


SEAFOOD NEWBURG RECIPE - MARTHA GREENLAW, LINDA GREENLAW
Step 1. Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to …
From foodandwine.com


Related Search