seafood essentials: the ultimate newburg sauce

How To Make seafood essentials: the ultimate newburg sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  What is in a Name? I loosely based this on a Newberg sauce; however, you will see that name spelled two different ways: Newberg and Newburg. Is there a difference? Well from my research, if you are using “Newberg” then the dish only contains lobster, as in Lobster Newberg. However, if you are using other fish, then it is called Seafood Newburg. And now you know the rest of the story.
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  Step 3
  Uses My primary usage is over seafood; however, it is excellent over eggs, in place of a hollandaise, or just over a plate of pasta, or drizzled on some steamed veggies. This sauce can be made ahead of time, up to a day, and then gently, mildly reheated when needed. Make sure to properly cover and put it the fridge. Note: This sauce cannot be frozen.
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  Step 4
  Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
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  Step 5
  Prepared Horseradish versus Horseradish Sauce Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keeps it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment. On the other hand, horseradish “sauce” is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate. Bottom Line If the recipe calls for prepared horseradish, DO NOT use horseradish sauce. Full Stop.
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  Step 6
  OPTIONAL ITEMS The Worcestershire sauce and brown mustard add a certain je ne sais quoi to the dish, but when serving over eggs, I change out the brown mustard to yellow, and leave out the Worcestershire, and cayenne pepper.
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  Step 7
  Gather your ingredients (mise en place).
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  Step 8
  Whisk the cream, egg yolks, tomato paste horseradish, and Old Bay seasoning together in a bowl. Make sure they are thoroughly combined.
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  Step 9
  If you are using any of the optional items, add them now.
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  Step 10
  Add the butter to a saucepan over medium-low heat.
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  Step 11
  After the butter has melted add the shallots and cook until translucent, about 3 – 4 minutes. Do not let them brown.
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  Step 12
  Add the sherry and cook until about half of the liquid is evaporated, about 3 – 4 minutes. Turn off the heat and let sit for about 3 – 4 minutes.
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  Step 13
  Add the cream/egg mixture to the saucepan. Then break the cream cheese up into small bits and add them to the saucepan.
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  Step 14
  Breaking them up will help to facilitate incorporating into the sauce.
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  Step 15
  Set the saucepan on a burner over medium heat and begin whisking.
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  Step 16
  DO NOT STOP whisking until the sauce has thickened and is ready to serve. DO NOT go above a simmer.
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  Step 17
  I am not talking about whisking like a mad hatter. Just keep the mixture in motion, and make sure that you keep scraping the bottom. Cooked sauces such as this have a tendency to thicken on the bottom, and we want to keep the sauce consistent.
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  Step 18
  PLATE/PRESENT
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  Step 19
  Serve over seafood, pasta, rice, eggs, whatever. Enjoy.
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  Step 20
  Keep the faith, and keep cooking.
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