Richard Pometto from Bowie, Md., is looking for a recipe that would produce a Newburg sauce comparable to Knorr’s packaged variety. He said that he frequently used the packaged sauce as a base for a seafood dish but that it is no longer sold in this country. As I began to research the recipe, I discovered that he was far from alone in his quest for a replacement for the packaged Knorr Newburg sauce.

Peggy Brown from Monroe, Mich., said she too searched for a good Newburg sauce recipe since the packets were discontinued and found a recipe that she thinks comes pretty close to the Knorr version. She served the warm sauce over salmon patties, and she and her friends thought that, while not an exact replica of the packaged sauce, it made a respectable substitute.

This sauce is no more difficult or complicated than your basic cream sauce, and there are countless seafood recipes that can be made with it as the base.

SEAFOOD NEWBURG SAUCE—Yield: 2 1/2 cups

2 tablespoons butter2 tablespoons flour2 cups water2 teaspoons Seafood Redi-Base (redibase.com)1/2 teaspoon Old Bay seasoning1 teaspoon paprika1/2 teaspoon Worcestershire sauce2 tablespoons dry sherry2 tablespoons heavy cream

Procedure:1. Melt butter in saucepan; add flour to form a roux. Slowly whisk in water and Redi-Base until blended.2. Add Old Bay seasoning, paprika, and Worcestershire sauce; bring to a boil.Remove from heat; add sherry and cream.

The “Famous White Sangria” at La Grande Orange Cafe in Pasadena makes for cool sipping on a summer evening. Photo by MCCLATCHY