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
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