Sauce Newburg
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About one and one-half cups
- 2tablespoons butter
- 2tablespoons finely chopped shallots
- 1teaspoon paprika
- 2tablespoons flour
- 1cup milk
- ½cup heavy cream
- Salt, if desired
- Freshly ground pepper
- 2tablespoons dry sherry
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
296 calories; 25 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 4 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.
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