This is an excellent creamy seafood sauce which is equally good served over rice or pasta. Very simple to make.
Lovely! I thought it was missing something so I added crushed garlic and that rounded it out nicely. DO taste your sauce before adding your prawns or other seafood. If it tastes like flour it means that the flour wasn't cooked off with the butter before the milk was added. Throw it out and go again, the temperatures of the mix once the milk is added are not high enough to cook the flour. What I prefer to do is to melt the butter first and then add the flour - equal parts butter to flour by weight. Cooked off properly, this will not taste like flour. - 25 Jan 2009 (Review from Allrecipes USA and Canada)
I added some garlic, it just doesn't seem complete with out garlic-1 clove cooked with the flour and butter. Also added a little half and half and topped with fresh grated Parmesan Reggiano. I liked this pretty well and would make this again. - 02 Dec 2007 (Review from Allrecipes USA and Canada)
I've been looking all over for a good Newburg recipe, and this fit the bill. It's a "keeper" as far as I'm concerned. - 19 Aug 2000 (Review from Allrecipes USA and Canada)