Seafood newburg sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | teaspoons | Shallots -- minced |
| 2 | tablespoons | Paprika |
| ½ | cup | Dry sherry |
| 2 | tablespoons | Tomato paste |
| 2 | tablespoons | Brandy |
| 2 | cups | Cream Sauce (see index) |
| ⅛ | teaspoon | Dried thyme |
| pinch | Cayenne pepper | |
Directions
Melt butter in saute pan. Add the shallots and saute over medium heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes. Stir in the tomato paste. Add the brandy to the saute pan, and carefully light it with a match. When the alcohol has burned off, add the cream sauce, thyme, and cayenne. Cook for 2 minutes more. \\ Makes 2½ cups.
Recipe By : Red Lion Inn Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini