Sauce Newburg

Ingredients

• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1 teaspoon paprika
• 2 tablespoons flour
• 1 cup milk
• ½ cup heavy cream
• Salt, if desired
• Freshly ground pepper
• 2 tablespoons dry sherry

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    73 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 20 milligrams cholesterol; 13 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

About one and one-half cups

Preparation

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.
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.

10 minutes