Sauce Albuféra
A derivative, classic sauce of sauce suprême: a cream-enriched velouté. Sauce Albuféra is classically enhanced by the addition of demi-glace. The truly classic sauce is without the purée of paprika, but the modern classic has the extra touch of paprika butter for extra depth in flavour and a fresh orange colour.
Makes 1l.
Allergens and dietary requirements
- Celery
- Sulphite
- Cow's milk
- Lactose
- Gluten
Ingredients
Preparation method
Stew the sweet pepper in the first amount of butter until tender, about 25 minutes on low heat.
Then add the second amount of butter and place together in the blender.
Blend until a smooth paprika-butter purée and save for later.
Melt the third amount of butter until bubbly, and add the flour. Cook this until a clear roux forms.
Then add the chicken stock in parts to make a velouté.
Add the crème fraîche and butter and use a whisk or hand blender to mix it in well.
Reduce this sauce by half.
Then add the demi-glace and paprika purée.
Season to taste with salt and pepper.
Serving suggestions
- Delicious in a dish with veal, celeriac, and apricot.
- Pairs well with chicken, corn, and chanterelle.
- Perfect with quail, topinambur, and truffle.
