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Looking for an EASY, Basic recipe for seafood newburg sauce

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I used to buy the little packet from Knorr's and just added milk; however, they stopped making it. I've looked at some recipes and they call for cooking Sherry to be added. I don't drink nor do i make seafood newburg often enough to invest in a bottle. Does anyone know of an easier recipe or what i can use instead of sherry? Thanks...

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  1. If you are a hardline teetotaler, you can reduce some good cider by about half to get a sort-of-equivalent sweet note and color. You may also just want to use sauce Mornay instead; it does the creamy-gooey-rich thing properly, and will brown nicely. It is an easy sauce to make as long as you pay attention to the saucepan. :)

    Mornay sauce:

    3 tbsp butter
    3 tbsp flour
    2 c milk, kept warm but not bubbling
    salt, white pepper, and fresh grated nutmeg to taste -- a generous pinch of each for me
    1/4 c shredded gruyere cheese

    Melt butter in a saucepan over medium heat until just foaming and melted through. Add flour and stir constantly until the mixture is even and lightly golden -- not browning at all (it will bubble). Slowly add the warm milk to the flour-butter mixture (more bubbling) and stir or whisk until no lumps remain. Don't stop stirring until the sauce boils (2-3 minutes). Reduce the heat and add seasonings; keep cooking and stirring until the sauce is as thick as you'd like, then turn off the heat, add the cheese, taste and correct the seasonings. Pour over seafood and broil/bake as for Newburg.

    1 Reply
    1. re: Selkie

      Thanks, I'll try this Mornay sauce.

    2. With seafood I would suggest a good pinch of Cayenne as well.