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Newburg Sauce
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1/2 cup sweet butter
1/4 cup straight sherry
2 teaspoons chopped shallots
1/4 teaspoon paprika
1 cup heavy cream
4 egg yolks
In a double boiler, melt butter, add sherry, shallots, and paprika, stirring constantly until shallots are tender. Add cream and well-beaten egg yolks, stir quickly with wire whisk until sauce has thickened. Serve at once. Makes 1-1/2 cups.
Total carbs in recipe: 18.5 grams.
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