Newberg sauce

Try these mouthwatering recipes that feature the rich and creamy Newberg sauce. Elevate your meals with the irresistible flavors of this versatile sauce.
Sauces, Bisque, Crab Bisque, French Dishes, French Sauces, Lobster Newburg, Sauce, Restaurant Dishes, Seafood Mix

Newberg or Newburg sauce is a 100% French sauce with an all-American name, and, is 100% associated with the famous dishes: lobster Newberg and seafood Newburg. That said, this sauce is not just for seafood. In fact, the sauce itself doesn't contain lobster or any other seafood, and, it isn't made with lobster or seafood stock either. It's a silky-smooth, sinfully-rich, liquor-laced cream sauce, originally made from cream, cognac, sherry, egg yolks and cayenne pepper. This combination of…

Mary ellen Comolli
IMG_5802 Foodies, Westminster, Gravy, Soups, Dips, Cooking Recipes, How To Cook Eggs, Minutes, Condiments

This sinfully-rich dish of sweet, tender seafood swimming in a silky-smooth cream sauce is one of those quintessential dishes of the latter 1950's, '60's and '70's that sadly, many cooks have forgotten about. Not me. It's one of the first fancy-schmancy restaurant dishes American housewives started making at home because it didn't take a ton of time or a lot skill to prepare from scratch. Then, as with almost anything made with a cream sauce at the time, the cream-of-soup people stuck their…

Martha Gregory
Lobster Recipes, Fruit, Sauces, Brunch, Dips, Summer, Pie, Lobster Dishes, Lobster Newburg

Lobster Newburg is a rich American seafood dish, often served for breakfast. The dish originated in 1876 when sea captain Ben Wenberg presented the dish in New York City, featuring lobster meat cooked with egg yolks, butter, sherry, and served in a pastry shell. We take this classic dish a step further, adding lemon, cayenne pepper and nutmeg. • 1 pound cooked lobster meat, tail and claw meat cut into bite-sized chunks • 1 pound medium sea scallops • 2 egg yolks, beaten • 1/4 cup preferre

Olga Stepanova