Try this Seafood Newburg recipe, or contribute your own.
Suggest a better description1. In large suacepot, saute mushrooms and onions in butter. 2. Stir in flour and white pepper. Cook over low heat, stirring constantly about 3-5 minutes. 3. Combine sherry, egg yolks and RICHNING. Gradually add mixture to roux, stirring until sauce is smooth. Cook 5-8 minutees, stirring constantly with wire whip. 4. Add Golden Cheese Sauce. Stir until smooth. 5. Add seafood to Newburg Sauce. Heat to serving temperature. Serve over toast points, wild or saffron rice or vol au vent shells. Makes 17 1/2 cup servings. Source: Carnation Company
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 17 Servings | ||
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Calories: 86 | ||
Calories from Fat: 73 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 100.5mg | 3 % | |
Potassium 20.3mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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