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Le Chaudron recipe
Sauce Newburg pour homard
Newburg sauce for lobster
⏱ 30 minServes 4Hard285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 ml (1¼ cups)thick crème fraîche
150 ml (⅔ cup)dry sherry
100 ml (½ cup)fish stock
4fresh egg yolks
100 g (3½ oz)cold unsalted butter
1 pinchsweet paprika
1 pinchgrated nutmeg
1 pinchcayenne pepper
- 300 ml (1¼ cups) thick crème fraîche
- 150 ml (⅔ cup) dry sherry
- 100 ml (½ cup) fish stock
- 4 fresh egg yolks
- 100 g (3½ oz) cold unsalted butter
- 1 pinch sweet paprika
- 1 pinch grated nutmeg
- 1 pinch cayenne pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Set up a double boiler: bring water to a bare simmer in a medium saucepan.
- Whisk the egg yolks with the fish stock in a bowl.
- Set the bowl over a pan of simmering water and whisk constantly for 5 minutes until pale and frothy.
- Pour in the sherry and keep whisking gently.
- Whisk in the thick crème fraîche in a thin stream.
- Keep the sauce below 75°C (165°F) so the yolks don't curdle.
- Off the heat, whisk in the cold butter in small cubes for a glossy finish.
- Add the paprika, nutmeg and cayenne, strain through a fine sieve and serve right away over hot lobster.
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