Greetings, Blog Friends.
I was recently doing some cooking research online and found an interesting story about Newburg Sauce.
Now, as delicious as Newburg Sauce is, it always stings to hear its name as an old girlfriend of mine used to call me "Keith Newburg Sauce." (insert groan). Despite the memories of this light teasing, this sauce is derived from Bechamel Sauce (cream sauce), one of the master sauces in cooking.
Newburg Sauce is a Bechamel Sauce to which dry sherry, cayenne, paprika (for color), and sometimes egg yolks (for thickening) are added. It pairs well with most firmer seafood (shrimp, scallops, cod, or lobster). Excellent ideas to serve Newburg Sauce are with simple toast points (to dip in the sauce), in a puff pastry, or in light crepes. Recipes may be found online, of course. Select one, but I assure you all are easy and tasty.
Newburg Sauce was created at the famous Delmonico's Restaurant in New York City. The legend is that one of its great chefs invented it for a devote customer--a Mr. Wenburg. Well, Mr. Wenburg and the owner of the restaurant had a falling out and t he restauranteur was so angry he renamed the popular sauce by merely changing the positioning of its letters to "Newburg."
Give this interesting sauce a try some time. It is elegant, rich, and a step away from the same ole'-same ole'.
From sunny Maine,
Innkeeper Keith A. Newburg (I mean, Neubert). ;-)