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!)
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 375 Grams Egg noodles or pasta, dried
- 100 Grams Parmesan cubed
- 100 Grams Butter BUY
- 6 Egg Yolks
- 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 BUY
- 600 Grams Salmon fillet, skinless, cut in large cubes
- 1 Handful parsley, finely chopped.
Do
- 1
Cook pasta as per packet instructions and keep warm.
- 2
Place parmesan in the Thermomix bowl, mill 10 sec/speed 10. Remove from bowl and set aside.
- 3
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.
- 4
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.
- 5
Serve immediately over hot pasta and garnish with parsley.
