Richard Pometto from Bowie is looking for a recipe that would produce a Newburg sauce comparable to Knorr's packaged variety. He said that he frequently used the packaged sauce as a base for a seafood dish but that it is no longer sold in this country. As I began to research the recipe, I discovered that he was far from alone in his quest for a replacement for the packaged Knorr Newburg sauce.
Peggy Brown from Monroe, Mich., said she too searched for a good Newburg sauce recipe since the packets were discontinued and found a recipe that she thinks comes pretty close to the Knorr version. She served the warm sauce over salmon patties, and she and her friends thought that, while not an exact replica of the packaged sauce, it made a respectable substitute. This sauce is no more difficult or complicated than your basic cream sauce, and there are countless seafood recipes that can be made with it as the base.
Thomas Klein from Pasadena is looking for a recipe he had a while back and cannot locate for peanut butter potato salad. He said that as he remembers, you make potato salad the normal way and then add the peanut butter. He said he cannot recall the amounts or when to add the peanut butter.
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Seafood Newburg sauce
Makes: 2 1/2 cups
2 tablespoons butter
2 tablespoons flour
2 cups water
2 teaspoons Seafood Redi-Base (see note)
1/2 teaspoon Old Bay seasoning
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 tablespoons dry sherry
2 tablespoons heavy cream
Melt butter in a saucepan; add flour to form a roux. Slowly whisk in water and Redi-Base until blended. Add Old Bay seasoning, paprika, and Worcestershire sauce, bring to a boil. Remove from heat, add sherry and cream.
Note: Seafood Redi-Base is a mail-order soup base, available at some retailers or directly from the company's website, redibase.com.