Seafood Newburg Sauce
* 2 tablespoons butter
* 2 teaspoons shallots, minced, or finely minced onion
* 2 tablespoons paprika
* 1/2 cup dry sherry
* 2 tablespoons tomato paste
* 2 teaspoons brandy or dry sherry
* 2 cups cream sauce or white sauce
* 1/8 teaspoon dried thyme
* pinch cayenne pepper
Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.
Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.
Makes about 2 1/2 cups.
Recipe adapted from "Red Lion Inn Cookbook"
