Recipe Finder: Newburg Sauce

April 25, 2011|By Julie Rothman, Special to The Baltimore Sun

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.

Request

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.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

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.

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