On Line Cookbook
Newburg Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Joy of Cooking (the classic)-

Serves/Makes:1 cup

Ingredients
  • 1/2 cup (125 ml) lobster or shrimp butter*
  • 1 tsp (5 ml) shallots, finely chopped
  • 1/4 cup (60 ml) sherry or Madeira
  • 1 cup (225 ml) cream
  • 3 egg yolks
  • 1 tbsp (15 ml) tomato paste (optional)
  • 1 tbsp (15 ml) cognac or brandy (optional)
  • Lobster or Shrimp Butter:
  • shells from 1 lb (.5 kg). or shrimp or 1 large lobster
  • 1/2 cup (125 ml) butter
  • 2 tbsp (30 ml) water
  • ice water
Preparation
  • Lobster or Shrimp Butter:
  • Dry shells in a low oven for a short time.
  • Pound them om a morter or put them through a food grinder, so they are broken up as finely as possible.
  • Melt butter in double boiler over hot water.
  • Add shells and 2 tbsp (30 ml) water.
  • Simmer for 10 minutes-do not boil.
  • Line a sieve with cheesecloth and strain the hot butter into a bowl of ice water.
  • Refrigerate and skim off the butter when it hardens.
  • Newburg Sauce:
  • Melt lobster or shrimp butter in a double boiler.
  • Add shallots and cook until translucent.
  • Add sherry or Madeira and cook about 3 minutes.
  • Beat egg yolks into cream.
  • Add the two mixtures stirring constantly until the sauce thickens.
  • If you want add tomato paste and possibly brandy or cognac.
  • Use at once.
Comments
According to The Joy of Cooking by Irma Rombauer, lobster butter is a delishiously flavored pinkish butter used for finishing cream sauces served with fish or the shellfish you have used for the butter.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.