Newburg sauce is generally associated with lobster or crayfish. But of course we were fresh out of both of those and decided to go with the more easily accessible salmon. This sauce is a buttery, egg yolk rich sauce, sweetened a little with sherry or Madeira. I think it is comfort food at it's best. Not spicy on any level and so to some, may appear to be bland (I'm talking to Mr H here!) but I really love it. Sometimes, it is good to be calm and subtle, something I'm not terribly familiar with!
(OH and BTW, when you make the Killer Vanilla Ice cream and don't know what to do with all those yolks...this is the answer! Newburg for dinner!)
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- 375 Grams Egg noodles or pasta, dried
- 100 Grams Parmesan cubed
- 100 Grams Butter BUY
- 6 Egg Yolk
- 50 Grams Plain Flour
- 1 Pinch Pink Salt Flakes BUY
- 1 Drop doTERRA black pepper oil or freshly ground black pepper BUY
- 2 Teaspoons Yellow Mustard Recipe
- 2 Tablespoons Sherry
- 500 Grams milk
- 200 Grams Cream
- 600 Grams Salmon fillet, skinless, cut in large cubes
- 1 Handful parsley, finely chopped.
Cook pasta as per packet instructions and keep warm.
Place parmesan in the Thermomix bowl, mill 10 sec/speed 10. Remove from bowl and set aside.
Place all remaining ingredients, except the pasta, salmon and parsley, into the Thermomix bowl and cook 10 min/80°C/speed 4. Add the parmesan and stir through.
Add the salmon and combine with a spatula. Cook 6 min/90°C/Reverse/speed soft. Let it sit in the bowl for 10 minutes before serving. to finish cooking the salmon.
Serve immediately over hot pasta and garnish with parsley.