Name: Newburg Sauce
Cook time: 105 min
Total time: 105 min
Yield: 4 servings
Cuisine: American
Ingredients: Lobster heads (Clean thoroughly); Vegetables (Cut in dices); Oil and Butter mixture (For sautéing); Onion; Carrot; Celery; Fennel; Crushed Garlic; Bay leafs; Pepper Corn; 2 OZ THYME - RTU; 0.25 QT BRANDY DOMET NAPOLEON; 60 LB LOBSTER HEAD-SPLIT; 6 QT MILK - HALF/HALF (5 GAL); 6 QT MILK - HEAVY CREAM; 2 LB CARROTS; 2 EA CELERY; 4 EA FENNEL; 2 LB LEEK; 0.25 QT SHERRY DRY SACK; 0.5 EA PARSLEY - ITALIAN; 5 LB Roux; 5 LB TOMATO - LIGHT RED; 120 OZ TOMATO - PASTE (1 can); 0.2 OZ BAY LEAVES; 0.1 OZ NUTMEG; OZ PEPPER - BLACK WHOLE; OZ SALT; 0.25 QT OIL - VEGETABLE; 40 QT Chicken Stock, White (or vegetable stock)

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Newburg Sauce — Formulation & Method | CuliNect