Newberg Sauce


  • 3 tbs unsalted butter
  • 2 tbs flour
  • dash of kosher salt
  • dash of paprika
  • 3/4 cup light cream or half and half
  • 1/2 cup fish stock or clam juice
  • 2 egg yolks
  • 2 tbs dry sherry
This is a classic seafood sauce that works well with all shellfish.
  • Melt butter in a sauce pan.
  • Remove from heat and stir in flour, slat and paprika
  • Stir until combined.
  • Gradually stir in in cream and fish stock and whisk until smooth.
  • Cook over medium heat and whisk constantly until the mixture thickens and comes to a boil.
  • Remove from heat.
  • In a bowl, beat egg yolks well, then stir in about 1/2 cup of the sauce.
  • Stir the egg yolk mixture into the sauce and add the sherry.
  • Cook over low heat, constantly stirring until smooth and heated through.
  • Pour over cooked shellfish of choice and serve.

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