Recipe

Newburg Sauce For Any Shellfish Recipe


Newburg Sauce For Any Shellfish Recipe
great way to serve any shellfish

Robertg

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Ingredients
  • 2 egg yokes-beaten
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 2 Tbs. dry sherry or madeira
  • 1/2 tsp. salt
  • 1 pinch each of cayenne pepper and nutmeg
  • 3/4#'s of cooked shellfish

Directions
  1. in a small bowl wish egg and cream till well blended-set aside
  2. melt butter in a small sauce pan over low heat and add egg mixture and sherry,stir constantly till mixture thickens-DON'T BOIL
  3. remove from heat and season with salt,cayenne pepper and nutmeg.
  4. add shellfish and cook till shellfish is heated through.(I prefur to bring 2 cups of water to boil in a small pan and when it boils,remove from heat ,add shellfish and cover,while I make the sauce,drain well and add to sauce.)
  5. serve on buttered toast points

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Comments


Sounds yummy--a keeper.


You are making my day. Thanks


Robert, this is making my mouth water...I love a good newburg sauce over seafood - think I'm gonna have to pick up some shrimp and crab this weekend!


Hi Robert - I hope you had a great weekend.

I made your Newburg Sauce over the weekend and it was divinely perfect. Thanks so much, hon - I'd give you a 15 if I could...but you get my 5 for sure. Great recipe...
~Vickie


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