Sauce Newburg

Name: Sauce Newburg
Total time: 10 min
Yield: About one and one-half cups
Ingredients: 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

By Craig Claiborne and Pierre Franey

Total Time: 10 minutes
Rating: 4(71)
Comments: Read comments

Featured in: Food; A LIFT UP FOR LEFTOVERS

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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

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Preparation

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.