Can you get me a Chef/5 Star Restaurant quality recipe, light Brown Gravy? Seafood Newburg Sauce? & Gumbo Roux?
I think the best recipes start with knowing the basics behind sauce making. Here's an article I wrote on it a few years back, which includes recipes for the 4 of the 5 basic sauces from which all others are made.
In the first recipe from the March 11 newsletter, the Cajun Crawfish and Shrimp Etouffe starts with a type of Gumbo Roux you could use in other recipes.
At this link, you can enter your email address to receive a copy of Pillsbury's Lobster Newburg recipe, which details how to make the basic Newburg sauce:
Hope this helps,