Seafood newburg sauce`

Yield: 1 Servings

Measure 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
\N pinch Cayenne pepper

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

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