Creamy Newburg Sauce:

1/4 cup butter

• 8 ounces sliced mushrooms, optional
• 2 1/2 tablespoons all-purpose flour
• 3/4 teaspoon salt, or to taste
• 1 pinch cayenne pepper
• 1 dash nutmeg
• 2 cups
• heavy cream
• 3 tablespoons dry sherry
• 2 egg yolks, lightly beaten

1. In a medium saucepan over medium heat, melt the butter. If using mushrooms, saute, stirring, until golden.
2. Blend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes.
3. Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has thickened, stirring constantly.
4. Beat the egg yolks in a small bowl.
5. Whisk about one-third of the hot cream sauce mixture into the egg yolks. Add the egg yolk and sauce mixture back to the saucepan and whisk to blend. Heat to 175 F or until the cream sauce coats the back of a spoon. Garnish with parsley or finely chopped chives even carrots cut to fine like that of toothpicks.

Enjoy, This is a must to have in the back of your head or in the front of your cookbook

Chef Murph

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