Newburg is a French-type sauce invented at Delmonico’s restaurant in New York.
Newburg is a French-type sauce invented at Delmonico’s restaurant in New York. The chef, M. Pascal, combined egg yolks, sherry, cream and butter to create a rich sauce for seafood and vegetables.
The original name was Wenburg, named for a restaurant patron. There was a falling out, and the name was changed to Newburg (Wen spelled backwards). Our recipe is from a 1962 Gourmet magazine.
1⁄4 cup butter
7 teaspoons dry sherry
10 teaspoons brandy
11⁄2 cups heavy cream
1⁄4 teaspoon nutmeg, fresh ground preferred
4 egg yolks, well beaten
1 tablespoon dill (if used for salmon)
Melt butter over low heat and add sherry and brandy (brandy over high heat will flame). Thoroughly whisk in remaining ingredients. Increase heat slightly and cook for five minutes, stirring often.
Pour over cooked seafood or steamed vegetables.