Newburg sauce is a rich American seafood sauce associated with Lobster Newburg, a dish that became popular in New York in the late nineteenth century. The sauce commonly combines butter, cream, egg yolks and a fortified wine such as sherry or Madeira, with cayenne or other seasoning. Recipes vary by restaurant and period.
Prepare the sauce base by reducing the wine with suitable aromatics, then incorporate cream and butter according to the recipe. Egg yolks may be used as a liaison to enrich and thicken the sauce. Temper the yolks with warm liquid and return the mixture to controlled heat, stirring until it thickens lightly. Do not allow the sauce to boil after liaison, or it may split or curdle.
Lobster is the classic ingredient, but shrimp, crab and other seafood may be used in related preparations. Cook the seafood separately or gently in the sauce, taking care not to overcook it. The finished sauce should be rich and smooth, with enough acidity and gentle heat to balance the cream and shellfish.
Example: Lobster Newburg is traditionally served in a pastry shell, on toast points or with rice. It may also be presented as a hot entrée with a suitable garnish.
Chef’s tip: add the seafood near the end of cooking and warm it gently. Balance the richness with a restrained amount of cayenne and a touch of acidity rather than making the sauce excessively hot.
Allergen note: Newburg sauce commonly contains shellfish, dairy, egg and sometimes wheat depending on the recipe and service format. Check all ingredients and manage cross-contact.
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