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Seafood Newburg Sauce


  • 2 tablespoons butter
  • 2 teaspoons shallots, minced, or finely minced onion
  • 2 tablespoons paprika
  • 1/2 cup dry sherry
  • 2 tablespoons tomato paste
  • 2 teaspoons brandy or dry sherry
  • 2 cups cream sauce or white sauce
  • 1/8 teaspoon dried thyme
  • pinch cayenne pepper


Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.

Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.

Makes about 2 1/2 cups.
Recipe adapted from "Red Lion Inn Cookbook"

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