Sauce Newburg

1. 1

   Melt the butter in a saucepan and add the shallots and paprika.

2. 2

   Cook, stirring, until shallots are wilted.

3. 3

   Sprinkle the mixture with flour and stir with a wire whisk.

4. 4

   Add the milk, stirring vigorously with the whisk.

5. 5

   Add the cream, salt and pepper to taste.

6. 6

   Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois.

7. 7

   Press with a spatula to extract as much liquid as possible from the shallots.

8. 8

   Reheat and add the sherry.

* Per serving · 4 servings · Values may vary.

No additional tips available.