Newburg Sauce

I grew up eating surimi smothered in this sauce on white rice. It works very well with any seafood.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 teaspoon cayenne
• 1  tablespoon flour
• 2  egg yolks, well beaten
• 1  cup  light cream, heated
• 2  tablespoons sherry wine
• 1  teaspoon salt

Directions

1. Melt butter in saucepan.
2. Stir in flour and gradually add cream.
3. Blend well.
4. Cook over low heat until thick and smooth; stir constantly.
5. Blend well and add salt and cayenne.
6. Beat in egg yolks and continue cooking 2 to 3 minutes, stirring constantly.
7. Blend in sherry.
8. Serve with fish.