According to Linda Stradley’s post on her site What’s Cooking America, Newburg Sauce was created at the Delmonico Restaurant in New York City by their French chef, M. Pascal. The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. They had a falling out and the name was changed to Newburg.

• 2T butter, melted
• 2T flour
• 1/4 t ground ginger
• 1/4 t paprika
• 1 clove garlic, mashed
• pinch nutmeg
• pinch dried dill
• salt
• 1 c milk
• 1/2 c cream
• crab, shrimp or lobster meat
• 2T dry sherry

Method:
Melt the butter over low heat add the flour to form roux, blend in the spices and salt into the butter. Add the milk while whisking to thicken. Add the cream while whisking. Remove from heat add the sherry and the seafood.