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| Newburg Sauce
3 tablespoons of butter
1 cup of heavy cream
3 egg yolks
1 shallot, minced fine
1 tablespoon of sherry
1 tablespoon of lemon juice
1/2 teaspoon of paprika
Melt butter and sauté shallots. Add sherry and lemon juice. Beat egg yolks, add cream and paprika and beat again. Over medium heat, slowly pour egg mixture into butter mixture, stirring constantly until thicken. Great over a crab omelet, steamed asparagus or grilled fish. Makes 1 1/4 cups
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Dips & Sauces Cookbooks
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